Vegan Red Potato Salad from Whole Foods Cookbook

"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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photo by brolfes photo by brolfes
photo by brolfes
Ready In:
45mins
Ingredients:
11
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I moved to Seattle from Alaska in August of 2001. I am a nutrition graduate from Bastyr Naturopathic University and am a personal trainer and holistic health counselor (receiving additional education from the Institute for Integrative Nutrition). I have opened up a practice in the Seattle area and love to assist people in meeting their health, fitness, and nutrition goals in person and by phone. I also love trying new recipes and testing them out of friends and family, but have missed cooking a great deal while transitioning from a student to a business owner. I'm hoping to have more time to experiment in the kitchen for both personal and business reasons! I have successfully three marathons in the last 3 years - running has been a great stress release for me and has been a wonderful way to make friends here. I'm passionate about sustainable food, running, nutrition, individual and world peace, turtles, and my friends. I have a strong dislike for cold weather and violence. If I had a month off and enough cash to do so, I would travel to Costa Rica and explore as much of the land there that I could get my hands on (then buy property for a wellness center)! If I had a month off with no money, I'd focus on my running, trying new recipes, deepening existing friendships and sleeping in! You may know me on this site as VeganRunner, but I am no longer maintaining a vegan lifestyle.
 
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