Vegan potato salad recipe with lots of flavor and no mush (or SOS).
Growing up in a warm climate typically exposes one to many outside picnics and potlucks. There was never a social gathering without Granny’s mushing mayonnaise drowned potato salad sprinkled with bacon bits. Becoming vegan saved me from that particular potluck stress causing dish, but I still wanted a hearty healthy salad without SOS (Sugar, Oil, Salt).
Eating plant based has been a great start to my evolving improved health but the next step in that evolution was removing concentrated highly processed ingredients that can cause health troubles. Chef AJ calls them S.O.S. = Sugar, Oil, Salt. These 3 ingredients are highly processed, additive, and/or toxic to our bodies so we have been reducing them in our recipes. Here is one such recipe:
This is the potato salad recipe that changed my unfavorable opinion of ‘traditional’ potato salads. Now I have my own potluck potato salad favorite with no mayonnaise, bacon bits, or mushy potatoes. In addition, this salad is firmer, contains raw veggies, does NOT contain SOS (sugars, oils, or salt), and still has lots of flavor.
Try this recipe and share what you think.
Whole Meal Potato Salad
- 1 lb. Red potatoes, chopped ½”
- 1 small orange Yam or Sweet potato, chopped ½”
- ½ lb. Asparagus or String beans, cut ½” pieces
- 3 T. Rice vinegar
- 3 T. Dijon mustard
- 2 Garlic cloves, minced
- Ground pepper to taste
- ¼ c. Pepper, red or orange, chopped
- 1 medium Carrot, shredded
- ¼ c. Onion, red, diced
- ¼ c. fresh herb, chives, cilantro, or parsley
- 2 c. Kidney beans, cooked
Steam the potatoes for 7 minutes then add asparagus (or string beans) and steam another 3 minutes. Mix together vinegar, mustard, garlic, pepper, and herbs then add all other ingredients and toss until well coated. Serve warm or chilled on a bed of greens. Serves 4 – 6.
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