It doesn’t get much more American than potato salad in the summer! Unfortunately, for many people, that potato salad comes in the form of a mayo-ey glop from the supermarket *cringe*. This is partially why this particular salad gets a bad rep, nutritionally. So sad, because potatoes are marvelous, and–when they are prepared well (i.e. not fried)–they can be very nutritious! They are strong contributors to your daily intake of vitamin B6, vitamin C, potassium, magnesium, and iron, to name a few.
This recipe is an excellent vegan option for those who still crave that creamy version of potato salad, but with 40% fewer calories and 70% less fat than its traditional predecessor 🙂 It’s also a cinch to prepare, which leaves more time to spend these beautiful summer days where they should be spent–outside!
Gina’s Potato Salad
4 Russet potatoes, scrubbed & diced
¼ red onion, chopped
2T Dijon mustard
1T lemon juice
1c cherry or grape tomatoes, halved
½c edamame, shelled
1/3c kidney beans (or other bean)
TT salt & pepper
Cut potatoes into 1-1 ½ inch chunks. Steam until easily pierced with fork. Set aside to cool.
In a large bowl, combine: Veganaise, Dijon mustard, lemon juice, dill, and paprika.
Add cooled potatoes, chopped red onion, tomatoes, edamame, and beans to the dressing mixture and combine until thoroughly coated. Season with salt and pepper to taste.
© Gina Chythlook