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No-Mayo Vegan Potato Salad

User Rating 2 Star Rating (2 Reviews) Write a review

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, 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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