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    You are at:Home»Dairy-Free Recipes»Vegan Potato Salad with Peppers, Onions and Mustard Vinaigrette

    Vegan Potato Salad with Peppers, Onions and Mustard Vinaigrette

    1
    By Alisa Fleming on July 3, 2014 Dairy-Free Recipes, Salad

    Unlike the popular mayo-laden potato salad recipes, this one has a very savory and fresh taste thanks to the mustard vinaigrette. It is also naturally dairy-free, vegan and egg-free, so no need for substitutes! It is also a great backdrop for fresh herbs of the season. Consider adding fresh chopped dill or parsley just prior to serving.

    Vegan Potato Salad Recipe with Peppers, Onions and Mustard Vinaigrette

    This vegan potato salad is best eaten the day after it’s made, giving the flavors from the mustard vinaigrette time to intensify. When ready to serve, your can keep the potato salad cool by placing your serving dish in a larger bowl filled with ice.

    Vegan Potato Salad Recipe with Peppers, Onions and Mustard Vinaigrette

    Special Diet Notes: Vegan Potato Salad with Mustard Vinaigrette

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly.

    Vegan Potato Salad with Peppers, Onions and Mustard Vinaigrette
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    Author: Idaho Potato Commission
    Serves: 6
    Ingredients
    Mustard Vinaigrette:
    • 2 tablespoons mustard
    • 1 tablespoon water
    • ½ cup vinegar (apple cider, white, or white wine)
    • Juice of 1 lemon
    • 2 cups olive oil
    • Salt, to taste
    • Fresh ground black pepper, to taste
    Salad:
    • 4 medium Idaho potatoes, peeled
    • 1 medium yellow or orange pepper, cut into thin, 2-inch strips
    • 1 medium onion, thinly sliced
    • ½ cup Mustard Vinaigrette, plus additional as needed
    • Coarse salt and freshly ground pepper
    Instructions
    1. For the vinaigrette, whisk the mustard, water, vinegar, and lemon in a medium bowl until frothy. Whip the mixture continuously as you add a steady stream of the oil. Continue whisking until all oil is incorporated. Season to taste with salt and pepper.
    2. For the salad, boil the potatoes in lightly salted water, until tender. Slice the cooked potatoes and place in a salad serving bowl. Scatter sliced peppers and onions overtop and pour on about ½ cup vinaigrette.
    3. Using your hands, gently mix the salad until each potato slice is coated with vinaigrette and the onions and peppers are well distributed.
    4. Taste salad and season with salt and freshly ground pepper. Let salad stand at least an hour. Before serving, taste salad again and add more vinaigrette, if desired.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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