Red, White and Blue Vegan Potato Salad (Mayo-Free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. In large pot, boil water and potatoes. Cook until tender, drain and cool to room temperature.
  2. Combine potatoes, olives, green onions and celery in a large mixing bowl and set aside.
  3. In medium bowl, whisk together red wine vinegar, mustard and capers.
  4. Gradually whisk in olive oil, then season with salt, pepper and parsley.
  5. 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