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.
Provided by BelovedRooster
Categories Spreads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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!
VEGAN POTATO SALAD
Make a vegan version of a classic potato salad using vegan mayonnaise. It's the perfect accompaniment to a barbecue, picnic or salads in the summer
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Put the potatoes in a pan, season with salt and cover with cold water. Bring up to a boil and simmer for 15-20 mins, until they're tender. Drain and leave to steam-dry in a colander for 5 mins. If the skins are papery and peeling away, you can rub them off, if you like.
- Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.
- Stir in the mayo, mustard, shallot, capers and herbs (saving a little to garnish). Check the seasoning and add a little more salt or vinegar, if you like. Scatter over the remaining herbs and serve.
Nutrition Facts : Calories 317 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
RED POTATO SALAD
Make and share this Red Potato Salad recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare potatoes with skin on, dice 1 inch; place in pot of salted water and boil until tender, about 15 minutes; drain, cool and set aside.
- In a large bowl, place onions, chives, celery and jalapeño pepper, salt to taste and mix.
- Place cooled potatoes in a large bowl, add onion mix; add mustard and no fat mayonnaise; combine.
- Place in serving bowl, garnish with egg slices and sprinkle with cayenne pepper.
- Refrigerate until serving.
Nutrition Facts : Calories 363.5, Fat 16.5, SaturatedFat 2.6, Cholesterol 64.3, Sodium 391.9, Carbohydrate 48.6, Fiber 4.4, Sugar 6, Protein 6.7
RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)
Make and share this Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) recipe from Food.com.
Provided by Queen Emily
Categories Potato
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut potatoes into bite size pieces and boil until cooked through.
- Finely chop your pickle, celery, red onion and bell pepper, then set aside.
- In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
- When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
- Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
- Refrigerate for a few hours until chilled or overnight. Serve chilled.
Nutrition Facts : Calories 462.2, Fat 14.9, SaturatedFat 2.1, Sodium 674.9, Carbohydrate 76.1, Fiber 10.2, Sugar 8.6, Protein 9.9
SPICY VEGAN POTATO SALAD
I wanted a potato salad that would be light and wanted the mayonnaise taste without the fat. I whipped this up and it went over well with the family, so I thought I'd share it here.
Provided by K is for Kase
Categories Lactose Free
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Boil about 6 cups of water in a large pot. Cut the potatoes into bite size pieces and place in boiling water.
- Meanwhile, mix Veganaise, chili powder, garlic powder and Cholula.
- When potatoes are cooked thoroughly, drain and add celery, scallions and Veganaise mix.
- Add salt and pepper to taste.
- Refrigerate for several hours or overnight.
- Note: If you don't have or don't like to use the hot sauce, try using a little salsa on top.
Nutrition Facts : Calories 163.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 2.2, Sodium 260.3, Carbohydrate 32.7, Fiber 3.8, Sugar 3, Protein 3.9
RED POTATO SALAD WITH RADISHES
A local grocery store makes fabulous salads. I often wish they would publish a cookbook. I went home and created this after I bought this the last time. Ingredient amounts are approximate and can be changed to your liking.
Provided by Chicagoland Chef du
Categories Low Protein
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Clean and quarter potatoes; boil potatoes in salted water, simmer until tender, drain and cool. Do not over cook!
- In the mean time, clean and slice all veggies.
- Cut cooled potatoes to desired size and add to veggies.
- Add enough mayonnaise to coat the potatoes and veggies. Add salt and pepper to taste.
Nutrition Facts : Calories 586.8, Fat 10.8, SaturatedFat 1.6, Cholesterol 7.6, Sodium 272.1, Carbohydrate 111.3, Fiber 12, Sugar 9.4, Protein 13
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