Potato salad is such a classic dish, its at every BBQ or summer catch up, its one of those things that everyone brings because, well, lets be honest- who doesn’t love potato salad? Of course this healthy easy vegan potato salad version isn’t that close to the original which usually includes bacon pieces and boiled eggs, this much healthier and delicious version combines golden kipfler potatoes, a mustard and dill dressing, fresh pops of pomegranate arils and red onion.
WHY KIPFLER POTATOES
There are literally thousands of different types of potatoes, and choosing the right one for your healthy easy vegan potato salad is actually quite important. So, why are kipfler potatoes the right one?
- Kipfler potatoes are a small to medium potato, and are long and narrow in shape. The flesh is smooth and waxxy, with a golden hue
- Kipfler potatoes hold their shape well when cooked and won’t crumbled when you put your fork into them
- They have a creamy texture when cooked, with quite a buttery nutty flavour
- They’re available all year round, making them easy to source at any supermarket
- Kipfler potatoes pair well with shallots, capers, fennel, lemon, parsley, garlic, rosemary, dill,
- They will keep up to three weeks when stored in a cool, dry, and dark place.
- Kipfler potatoes contain vitamin C, manganese, potassium, fiber, and copper.
WHATS THE DILL, ABOUT DILL?
If you’ve never had dill before, you are seriously missing out. I mean it, go down to the shops now, like right now, and get yourself some fresh dill (annnnnd then make this healthy easy vegan potato salad, of course…). It is SO yum. Not only is it the perfect addition to your creamy salad dressing because of the flavour, but like all herbs, they’ve got lots of medicinal benefits that date back for centuries.
- Dill is well known digestive- it is gentle enough that dill water is often given to babies to aid symptoms of wind and colic.
- Helps to reduce excess gas and cramping- you may have been given dill seeds at an Indian restaurant at the end of your meal to help digest those rich curries
- It contains many vitamins and minerals, including (but not limited to) vitamin C, betacarotene, folate, calcium, magnesium and iron.
- Dill contains antioxidants, is anti-inflammatory and immune boosting
WHAT YOU WILL NEED
This healthy easy vegan potato salad is so easy to whip together- here’s what you’ll need
- A large pot to cook your potatoes
- A small high-speed blender (like a NutriBullet) or stick blender to make your dressing. This is not a necessity but you will get a much smoother consistency with a better emulsified dressing at the end. If you don’t have a blender you can simply whisk the dressing together by hand.
Some other delicious savoury recipes you might like to try-
- 20 minutes cauliflower chickpea curry
- Crispy sage pumpkin pasta
- Vegan smokey chilli beans
- Vegan pasta bake. Spinach and feta shells
We hope you like this healthy easy vegan potato salad recipe as much as we do! We love hearing your feedback, so if you try this recipe please leave a review or a comment at the bottom of the page. Have a great day.Print
Our creamy vegan potato salad makes for the perfect nutritious lunch or side salad. A much more wholesome salad compared to its mayonnaise and bacon filled original version, this salad is gluten free, grain free, optional oil free & utterly delicious.
For the salad-
- 1.2kg kipfler potatoes
- 1 tsp salt
- 1 red onion, thinly wedged
- 1/2 pomegranate, arils only*
- 1/2 cup pecans, activated or dry roasted
- 2 handfuls roquette (arugula)**
For the dressing
- 3 Tbsp lemon juice
- 1 1/2 Tbsp dijon mustard
- 3 Tbsp fresh dill, finely chopped
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp olive oil***
- 1 tsp maple syrup (optional)
- Half, quartered potatoes so they are in equal sized pieces. Fill a large pot with water, add potatoes and salt. Bring to there boil and cook for 15 minutes, or until tender when checked with a skewer.
- Make your dressing. Combine all of your dressing ingredients in a jug and blend with a stick blender, or a whisk if you don’t have one.
- If dry roasting your pecans simply add the pecans to a pan and toss over a medium heat until browned and fragrant.
- Mix your salad together in a large bowl and enjoy!
*If you can’t source pomegranates you could sub for red grapes, halved, dried cranberries or blueberries.
**Roquette is best/preferred for the recipe, I just didn’t have any when I photographed the salad. Spinach will work fine too.
***For an oil free recipe simply omit the olive oil.