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Healthy easy vegan potato salad

  • Author: panaceaspantry

Description

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.


Ingredients

Scale

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)

Instructions

  1. 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.
  2. 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.
  3. If dry roasting your pecans simply add the pecans to a pan and toss over a medium heat until browned and fragrant.
  4. Mix your salad together in a large bowl and enjoy!

Notes

*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.