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No-Mayo Vegan Potato Salad

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By , About.com Guide

No-Mayo Vegan Potato Salad
This easy eggless and mayonnaise-free vegetarian and vegan potato salad recipe is great for a picnic, since you don't have to worry about refrigeration. It's also got a healthy dash of green veggies, including green peas and kale, so you'll be getting some vitamins and fiber too. You may also want to try this vegan recipe for classic American potato salad or a veganized German potato salad that can be served hot or cold. This potato salad recipe is naturally gluten-free.

Ingredients:

  • 3 large baking potatoes or 7-8 small potatoes, lightly boiled and sliced into 2-inch chunks
  • 1/2 red onion, diced
  • 2 ribs celery, diced
  • 2 cups frozen green peas, dethawed
  • 4 green onions, diced
  • 2 leaves kale, shredded (optional)
  • 3 tablespoons olive oil
  • 3/4 teaspoon sea salt, or to taste
  • 3/4 teaspoon fresh ground black pepper, or to taste

Preparation:

Be careful not to over-boil the potatoes. They shouldn't be too soft so that they fall apart. Allow to cool before chopping into pieces.

Gently toss all ingredients together in a large bowl. Add more salt and pepper, to taste. Its that easy - enjoy!

See also: More vegetarian potato salad recipes

User Reviews

 2 out of 5
Recipe requires a lot of fixes in order to be good, Guest Sarah

The main issue with this salad is how much oil it calls for, which is often a problem with salads. Let's turn this healthy item into a greasy mess by putting mass amounts of oil on it! I doubled the amount of potato and I used only 2 tbsp of oil. So for this size of recipe, one would only need 1 tbsp of oil, not 3. Next, I only used 1 cup of peas (again, for the doubled recipe) and 1 rib of celery. More and I feel like this would have become peas/celery salad, with potatoes, instead of the other way around. I didn't have any red or green onions so I took a small piece of yellow onion and diced it up tiny. This recipe also needs some garlic so I put a few cloves in, again diced up very small. Use more pepper than is called for, unless you're not a pepper fan. I also put in some paprika and some home-grown dried herbs. I put in more than two leaves of kale and I didn't shred them, I chopped them into small bits so that they would be distributed throughout the bowl and so they would be easily chewable (sometimes kale takes a bit more work!). Once I had made all of those changes, the salad was good. If you made the salad as-is you'd get something super oily and really boring. Good luck!

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