Name: Vegan Potato Salad | No Mayo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 lbs small potatoes (red or yellow, cut into 1-inch pieces); 9-10 red radishes (thinly sliced); 6-7 green onions (chopped); ½ cup pitted olives (chopped (approx. 20 olives)); 2 tbsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp Himalayan salt

Vegan Potato Salad | No Mayo

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Venelina Dove M.D.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 4

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Ingredients

Potato Salad

2 lbs (900 g) small potatoes red or yellow, cut into 1-inch pieces
9-10 (200 g) red radishes thinly sliced
6-7 (90 g) green onions chopped
½ cup (50 g) pitted olives chopped (approx. 20 olives)

Dressing

2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp Himalayan salt

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Instructions

Put the chopped potatoes in a steam basket and steam for about 10 mins until fork tender (but not mushy). Set aside to cool for a while.
In a large bowl, combine the steamed potatoes, chopped radishes, green onions, and olives.
Prepare the dressing by putting all the ingredients in a small bowl and stirring them.
Pour the dressing over the salad, give it a toss, and enjoy!

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Notes

The potato salad is best served right away or within a few hours. However, it can be stored in the fridge for up to 2-3 days.
You can also boil the potatoes until fork tender and then drain them.

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