Vegan 'Mostly Not' Potato Salad

By • March 7, 2014 0 Comments

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Author Notes: A modern and nutritionally dense vegan interpretation of traditional potato salad. The whole grain mustard and acidic red wine vinegar provide the classic flavor without the mayonnaise, and the sautéed dill leeks add a rich depth the original can’t compete with. It can easily be made into a meal by cubing up some tofu or avocado and tossing it in..or adding roasted or grilled chicken if you’re inclined.

Nutritional Information (per serving)
140 Calories, 23g Carbohydrates, 5g Fat, 4g Protein
Alexandra Dawson


Serves 6

  • 4 small red skin potatoes, quartered
  • 1.5 cups Haricot Verts, trimmed & sliced into 1 inch pieces
  • 2 tablespoons whole grain mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil, divided
  • .5 teaspoons agave
  • 3 tablespoons dried dill/ .25 cups fresh dill
  • 1 small leek, white part only, chopped
  • 3 stalks celery, diced
  • .5 cucumber, seeded and cubed
  • 1 tablespoon fresh chives, chopped
  1. Bring a medium pot of water to a boil. Add the potatoes, salt, and cook until tender [about 10 minutes]. Add the Haricot Verts and boil for an addition 30 seconds. Drain and set aside.
  2. Meanwhile, whisk together the mustard, vinegar, 1 tablespoon olive oil and agave. Set aside. In a large skillet, saute the dill with the remainder of the olive oil over medium-high heat. Add in the leek until golden [about 5 minutes].
  3. In a large bowl, gently toss the potatoes and green beans with the celery, cucumber, dilled leaks and dressing. Turn out onto a platter and serve chilled or at room temperature.

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