Vegan Potato Salad

Vegan Potato Salad

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From: EatingWell.com, July 2018

This egg-free version of the summertime staple is so creamy no one will ever guess it's vegan. Tossing the potatoes with dressing while they are still warm helps them absorb the flavors. Serve at room temperature or chilled.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ pounds baby Yukon Gold potatoes, scrubbed and quartered or cut into 1-inch chunks
  • ⅓ cup vegan mayonnaise
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon yellow mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup finely chopped celery
  • ½ cup sliced scallions

Preparation

  • Prep

  • Ready In

  1. Bring an inch or two of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 12 minutes. Remove the potatoes from the pot.
  2. Meanwhile, whisk mayonnaise, vinegar, mustard, salt and pepper together in a large bowl. Add celery, scallions and the cooked potatoes. Stir to coat. Chill until cool or cold, at least 1 hour.
  • To make ahead: Refrigerate for up to 2 days.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 174 calories; 9 g fat(1 g sat); 3 g fiber; 21 g carbohydrates; 3 g protein; 29 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 164 IU vitamin A; 25 mg vitamin C; 29 mg calcium; 1 mg iron; 217 mg sodium; 554 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ starch

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