Classic Vegan Potato Salad
Servings: 6 people
Calories: 373kcal
Ingredients
- 2 lbs red or yukon gold potatoes diced into 1/2-inch cubes
- 2 celery stalks finely chopped
- 1/2 red onion finely chopped
- 1 small red bell pepper cored and finely chopped
- 1/2 cup dill relish
- 1 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 3 tablespoons plain hummus
- 3 tablespoons white distilled vinegar
- 1/2 teaspoon salt & pepper
Instructions
- In a large pot, cover diced potatoes with cold water by about 1-inch. Bring to a boil then reduce heat to a simmer. Cook, uncovered, for about 5-7 minutes, until potatoes are fork tender. Drain the potatoes and rinse with cold water. Set aside to cool to room temperature, then transfer to a large bowl.
- Meanwhile combine the mayonnaise, mustard, hummus, vinegar, salt & pepper in a small bowl or large measuring cup. Whisk together until smooth.
- To the bowl with the potatoes, add the celery, red pepper and relish. Pour the mayo mixture over top and stir until everything is evenly coated. Add more salt & pepper if desired. Serve immediately or refrigerate for up to 2 days in advance.
Nutrition
Calories: 373kcal | Carbohydrates: 30g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Sodium: 730mg | Potassium: 718mg | Fiber: 5g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 43.5mg | Calcium: 53mg | Iron: 5.5mg