Salads
Jerry's Vegan Potato Salad
Prep Time
15 min
Cook Time
10 min
Servings
6
Calories
180
Creamy vegan potato salad with roasted red peppers and dill. Always better the next day!
Ingredients
2 lbs small white or red potatoes, unpeeled (organic if possible)
1 cup fat-free nayonaise
2 tablespoons German mustard
1 medium onion, diced
1/4 cup chopped roasted red peppers (from jar, not oil-packed)
2 tablespoons fresh dill (or more)
Fresh ground pepper to taste
Salt to taste
Instructions
1. Boil potatoes about 8-10 minutes until JUST tender (fork goes in easily).
2. Rinse with cold water until you can handle them.
3. Dice into bite-size pieces.
4. Add all remaining ingredients and mix thoroughly.
5. Cover and refrigerate. Eat the NEXT day for best flavor - grandma was right!
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Nutrition Facts
Per Serving (6 servings)| Calories | 180 |
| Protein | 4,00 g |
| Carbohydrates | 38,00 g |
| Fat | 0,00 g |
Category
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