This vegan red potato salad recipe is full of fresh flavor. It's mayo-free and so easy to make.
Amount Per Serving
2poundsmedium red potato, scrubbed and sliced into 1/4-inch-thick rounds
1/3cupchopped fresh Italian (flat-leaf) parsley
1/3cupchopped green onion (scallion)
2teaspoonsfresh garlic, roughly chopped
1dashground black pepper
In a large saucepan or Dutch oven, combine the sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, and pulled out with little resistance, about 5 to 6 minutes.
Reserve some of the cooking water, then drain. Transfer potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in a portion of the reserved cooking water and blend just until emulsified. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until emulsified.)
Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for 10 minutes, tossing every few minutes.
Add the celery to the bowl. Toss again. Season to taste with salt and pepper and serve immediately, or cover and refrigerate until you're ready to serve.
This salad is best served within a few hours, but will keep well in the refrigerator for about two days.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing