PP Easy Vegan Potato Salad (Oil Free & Healthy)
Chefs: Alena & Lars Schowalter; Nutriciously.com
Makes: 4 servings
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
INGREDIENTS
Base
600 g (3 medium) Yukon Gold or Red Potatoes
200 g (1 1/3 c) Cherry or diced tomatoes
½ avocado chopped
4 medium sized pickles
80 g (1/2 c) corn
100 g (1/2 c) kidney beans
1 green onion chopped
2 T finely chopped parsley
Dressing
50 ml (1/4 c) vegetable broth
2 t mustard
2 T soy milk
1 T balsamic or red wine vinegar
Dash salt and pepper
DIRECTIONS
Base
Dice potatoes into evenly sized cubes and cook for around 20 minutes, then set aside and let cool for 30-60 minutes.
Chop the tomatoes, pickles, green onion, and avocado and put in a large bowl together with corn and beans.
Dressing
Put all dressing ingredients in a small bowl and whisk well to combine.
Pour dressing over the salad and mix well.
Sprinkle parsley on top to garnish and enjoy!
TIPS
You can use left-over potatoes too in order to speed up the preparation process.
Hailing from Germany, Alena and Lars are our first “International Chefs”. On their website Nutriciously they share simple and delicious oil-free whole food plant-based recipes as well as free in-depth guides for successfully following this healthy lifestyle. Find free printables, eCourses, eBooks and more and be sure to follow on Facebook or Instagram for more inspiration.