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July 28, 2020

VEGAN POTATO SALAD (NO MAYO)

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This healthy flavour-punching vegan potato salad is a great addition to your summer BBQ table. Quick & easy to prepare, it’ll become one of your favourite crowd pleasers. Great option for people with dietary requirements: vegan, low fat, gluten-free, dairy-free and egg-free.

Vegan potato salad in a white bowl, top down view

I’m not a big lover of the traditional potato salad, which is very often drenched in so much mayo that mayo is all you can taste. So, when creating my version of this healthier potato salad, I wanted to bring out the delicious flavours of the summer produce – potatoes, radishes, green peas & pea shoots & cucumber. Light & zingy Dijon dressing compliments all the flavours in this potato salad without being too overpowering. A marriage made in heaven if you ask me!

Vegan potato salad in a white bowl, top down close up view

WHAT DO I NEED TO MAKE THIS SUMMER VEGAN POTATO SALAD?

  • Baby potatoes
  • Green peas (fresh or frozen)
  • Olives
  • Radishes
  • Green pea shoots
  • Cucumber
  • Fresh mint (or any other fresh herbs of your choice, dill or coriander would work great)
  • Lemon juice
  • Olive oil
Vegan potato salad in a white bowl, close up view

CAN I MAKE THIS POTATO SALAD AHEAD?

Yes, you can prepare this salad a day before. Just follow the steps below:

  • Make the dressing in a separate jar – it’ll keep in the fridge for up to 2 weeks. It’s a perfect addition to any type of salad, not just this one.
  • If you’re serving this salad cold, mix all salad ingredients in a bowl apart from green pea shoots, cover with cling film and refrigerate overnight. Add the green pea shoots and the dressing 5 minutes before serving.
  • When serving this salad warm (which is my personal preference), prepare the salad as above but keep the potatoes in a separate bowl to the salad when placing them in the refrigerator overnight. 10 minutes before serving, re-heat the potatoes in a microwave (or oven) for a couple of minutes until warm, then add green pea shoots and salad dressing.  
Vegan potato salad, top down view

HOW LONG WILL IT KEEP?

You can store this potato salad in an airtight container in the fridge for up to 3 days, although it tastes at its best when it’s been freshly made.

WHY SHOULD I MAKE THIS POTATO SALAD?

  • It’s punching all the fresh & zingy summer flavours
  • This salad is a much healthier version to a traditional potato salad, which makes it diet -friendly and kinder to your waist
  • It’s full of nutritious goodness (potassium, fiber, magnesium, folate, calcium)
  • You’ll be surprised how quick & easy it is to make
  • You can prepare it in advance
  • It’s a great option for people with dietary requirements: vegan, gluten-free, dairy-free, egg-free & low fat
Vegan potato salad in a white bowl, top down view

Looking for more inspiration for your summer table? Check out:

  • Vegan BBQ ‘pulled pork’ buns
  • Vegan asparagus tart
  • Super easy spring green salad
  • Grilled nectarine & lentil salad
  • Two-ingredient quinoa pizza base
  • Fresh & zingy watermelon salad

As always, if you recreate this flavour-punching vegan potato salad, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.

See you next week.

Healthfully yours,

Tania x

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Vegan potato salad - Fit Foodie Nutter
Vegan potato salad in a white bowl, top down view

VEGAN POTATO SALAD (NO MAYO)

Tania Pilcher | Fit Foodie Nutter
This healthy flavour-punching vegan potato salad is a great addition to your summer BBQ table. Quick & easy to prepare, it’ll become one of your favourite crowd pleasers. Great option for people with dietary requirements: vegan, low fat, gluten-free, dairy-free and egg-free.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner, Lunch, Side Dish
Cuisine British
Servings 4 people

Ingredients
  

For the salad:

  • 500 g baby potatoes cut in half
  • 1 tbsp olive oil
  • 1 cup green peas fresh or thawed if using frozen
  • 1/2 cup green olives
  • 6-8 radishes thinly sliced
  • 2 big handfuls green pea shoots
  • 1/2 cucumber cubed
  • Juice of 1/2 lemon
  • A small bunch of fresh mint finely chopped

For the dressing:

  • 2 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • Around 4-5 tbsp olive oil

Instructions
 

  • Cook the potatoes in boiling water for 25-35 mins until soft. Drain, drizzle with olive oil, season with salt & pepper & cool down slightly.
  • Combine all dressing ingredients in a jar/bowl and shake/whisk for a few seconds to combine. Set aside.
  • Combine all salad ingredients in a serving bowl, add warm potatoes, drizzle with dressing, season with salt & pepper and mix well to combine. Serve warm or cold.
Keyword Potato salad, vegan potato salad, summer salad, vegan, gluten free, dairy free, low fat, summer recipes, vegan recipes, BBQ recipes
Tried this recipe? Mention @Fit.Foodie.Nutter or tag #fitfoodienutter!

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Filed Under: Lunch, Recipe, Side dish, Vegan

Reader Interactions

Comments

  1. AvatarMichele peterson says

    July 28, 2020 at 10:02 pm

    5 stars
    What a healthy option to the regular potato salad! It reminds me of the salads I enjoyed in France. Delicious!

    Reply
    • AvatarTania says

      July 28, 2020 at 10:39 pm

      Thank you so much Michelle. And yes, France does potato salads extremely well I must admit!

      Reply
  2. AvatarTraci says

    July 28, 2020 at 10:21 pm

    5 stars
    SO much flavor and texture for a vegan potato salad that nobody will mind that it’s vegan. Thanks for sharing 🙂

    Reply
    • AvatarTania says

      July 28, 2020 at 10:38 pm

      Thank you Traci. Nobody will even notice that it’s vegan:) Enjoy!

      Reply
  3. AvatarCathleen @ A Taste of Madness says

    July 29, 2020 at 12:24 am

    5 stars
    No mayo!! This sounds amazing! I have got to make this, thanks for the recipe 🙂

    Reply
    • AvatarTania says

      August 5, 2020 at 8:58 am

      Thank you Cathleen, enjoy!

      Reply
  4. AvatarJamie says

    July 29, 2020 at 1:10 am

    5 stars
    I love how this is a lighter version of potato salad without the heaviness. Perfect for a summer picnic!

    Reply
    • AvatarTania says

      August 5, 2020 at 8:59 am

      Thank you Jamie, it’s a great salad for the summer picnic indeed!

      Reply
  5. AvatarTaylor Kiser says

    July 29, 2020 at 1:36 am

    5 stars
    Love how you created a healthier version of potato salad! It looks so fresh and delicious!

    Reply
    • AvatarTania says

      August 5, 2020 at 9:05 am

      Thank you Taylor! Enjoy!

      Reply

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AvatarWelcome to Fit Foodie Nutter! I’m Tania and here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

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#ad Looking back at Veganuary last year, there wer #ad Looking back at Veganuary last year, there were nowhere near as many plant-based options in the supermarkets as there are this year. Personally, I find it so much easier to eat plant-based now when there's such an abundance of delicious vegan products, even in the local shops.This @coopuk GRO plant based  mushroom & spinach Wellington from my local Co-op tasted absolutely divine - 'meaty' & creamy on the inside & crunchy & crisp on the outside👌🏻 It's gone down like a treat with my (rather fussy) daughter too, which makes me one happy mum, I must say! ☺️I'm so pleased that Co-op are extending their plant-based offer this January & nearly doubling the choice of their vegan GRO products from winter-warming spiced pie to Asian-inspired noodles, there will be plenty of choices to suit all taste buds 😋 This makes eating plant-based so easy & rather exciting too. Pop in to your local Co-op and check it out for yourself 😉#Veganuary #ItsWhatWeDo
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1 small onion, finely chopped
2 garlic cloves, minced
2 medium potatoes, diced
2 carrots, diced
3 tbsp nutritional yeast flakes
1 small broccoli, chopped
1 tbsp smoked paprika
1/4tsp kala namak (or regular salt)
1 vegetable stock cube dissolved in 800ml hot water
2 handfuls of @violife_foods Epic Grated Mature CheddarMethod. Fry onion and garlic in olive oil for a couple of minutes until softened. Add the rest of the ingredients apart from cheese. Cover with a lid and cook over medium heat for 15-20 minutes until all the vegetables have softened. Transfer to a blender and blitz until smooth. If the soup is too thick, add hot water to reach the desired consistency. Place the pureed soup back on the heat and add grated cheese. Cook for a couple of minutes until the cheese is melted. Serve with croutons, parsley and more grated cheese.Create a recipe with #Violife, snap it, upload it with #gratedchallenge and tag in the brand
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AvatarWelcome to Fit Foodie Nutter! I’m Tania and here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

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