vegan potato salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 128.8
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 208.8 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 3.5 g
- Protein: 4.3 g
View full nutritional breakdown of vegan potato salad calories by ingredient
Introduction
bear in mind that ingredient calculations are approximate. the recipe is mostly just made to taste, so feel free to experiment! peppers and onions are mostly there for cruch and color, so sub whatever you like for them if you want. bear in mind that ingredient calculations are approximate. the recipe is mostly just made to taste, so feel free to experiment! peppers and onions are mostly there for cruch and color, so sub whatever you like for them if you want.Number of Servings: 8
Ingredients
-
4-5 cups potatoes + water for cooking
1 cup vegan mayonaise (I used Spectrum spread canola oil)
1 s Dijon mustard
1/2 tsp black pepper, crushed
1/2 tsp salt
1 tsp dill (dried)
1 cup red onion, diced
1/2 cup bell pepper, diced
Directions
boil the potatoes in water until fork-tender, then drain and add to a large mixing bowl along with the onions and peppers
while potatoes cook, combine the mayo, pepper, salt, and dill in a smaller bowl and whisk until well mixed.
add the mayo mixture to the potato mixture and stir until all ingredients are coated with the mayo dressing. if too dry, add more dressing, and if there is too much dressing, add more potatoes. if desires, sub real mayo for the vegan mayo, but will add to calorie count. makes about 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICHELLE77TH.
while potatoes cook, combine the mayo, pepper, salt, and dill in a smaller bowl and whisk until well mixed.
add the mayo mixture to the potato mixture and stir until all ingredients are coated with the mayo dressing. if too dry, add more dressing, and if there is too much dressing, add more potatoes. if desires, sub real mayo for the vegan mayo, but will add to calorie count. makes about 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICHELLE77TH.