Red, White and Blue Vegan Potato Salad (Mayo-Free)
- ½ pound red potatoes, diced
- ½ pound Yukon Gold potatoes, diced
- ¼ pound purple potatoes, diced
- ⅔ cup California Ripe Olives, halved
- ⅓ cup green onions, chopped
- ⅓ cup celery, diced
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons capers, drained
- 3 tablespoons extra virgin olive oil
- ½ teaspoon salt
- 1 pinch freshly ground black pepper
- 2 tablespoons flat-leaf parsley, chopped
- In large pot, boil water and potatoes. Cook until tender, drain and cool to room temperature.
- Combine potatoes, olives, green onions and celery in a large mixing bowl and set aside.
- In medium bowl, whisk together red wine vinegar, mustard and capers.
- Gradually whisk in olive oil, then season with salt, pepper and parsley.
- Pour dressing over potato mixture and toss until evenly coated.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/patriotic-vegan-potato-salad
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