Vegan Red Potato Salad from Whole Foods Cookbook

Total Time
45mins
Prep
15 mins
Cook
30 mins

I tried this recipe at a barbeque and was amazed! What is written is what I copied from the host's copy of The Whole Foods Cookbook.

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Ingredients

Nutrition

Directions

  1. Quarter potatoes and steam for 20-30 minutes, or until tender.
  2. Toss vegetables in a large bowl with salt and pepper and set aside.
  3. While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
  4. Add juice, vinegar, basil, and spices, processing until smooth.
  5. Once potatoes cool, add them to the bowl of seasoned veggies.
  6. Mix well.
  7. Drizzle in dressing and toss to coat.
  8. Most Excellent!
Most Helpful

5 5

This review is long overdue. My family LOVES this potato salad! I'm digging up the recipe again for a fish fry this weekend. It is so colorful with red, green, and yellow and SO tangy with pineapple juice to sweeten it up. GREAT stuff! I decrease the olive oil just a bit, but overall it's perfect as-is. Thanks so much for posting this wonderful alternative to typical mayo potato salad!

3 5

4 5

We really enjoyed this! I made it as written, but cut down on the olive oil a bit and as I had no green onions, we used minced red onion instead. It was colorful and we felt good knowing it was vegan. This would be great to take on a picnic because you wouldn't have to worry so much about mayonaise in the heat! Definately a keeper.