Vegan Potato Salad with Radish & Balsamic Vinaigrette

Name: Vegan Potato Salad with Radish & Balsamic Vinaigrette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 kg 1 lb potatoes; 1 red onion cut to half-moons; 1 medium-sized black radish or 3-4 red radishes thinly sliced; 2 tbsp capers drained; 1 scallion chopped; 4 tbsp balsamic vinegar; 1/4 cup extra virgin olive oil; 2 tsp dijon mustard; 2 tsp maple syrup or another natural sweetener; salt and pepper to taste

Vegan Potato Salad with Radish & Balsamic Vinaigrette Recipe Overview

A good old potato salad is hard not to love. It’s delicious, comforting and filling. But soaked in lots of mayo, it’s not ending up too good for us health-wise. Lots of sugar, preservatives, cholesterol-rich eggs and other unnatural additives can be a challenge for the body to deal with.

Another matter is this Vegan Potato Salad with radishes and balsamic vinaigrette. The fiber-rich recipe features onions, radishes, and cooled unpeeled potatoes and a healthier dressing alternative to mayo: balsamic vinaigrette. How can a recipe full of potatoes be fiber-rich? Well, do you remember that potatoes have resistant starch in them? That is one type of fiber. By letting them cool down after cooking, we return starch from sugar-form back to fiber. And that’s all the trick here. As a result, we get a meal that is very filling but won’t spike the blood sugar levels too rapidly and will keep us satiated for longer.

Enjoy this vegan potato salad on its own, with a slice of whole-grain bread or along with the main dish. Optionally, add some cooked legumes on a side to elevate protein content. Bon appetit!

How to Serve Vegan Potato Salad with Radish & Balsamic Vinaigrette

Enjoy this Vegan Potato Salad with Radish & Balsamic Vinaigrette on its own, with a slice of whole-grain bread or along with the main dish. Optionally, add some cooked legumes on a side to elevate protein content.

Print Recipe

Vegan Potato Salad with Radish & Balsamic Vinaigrette

This Vegan Potato Salad with Radish & Balsamic Vinaigrette is a great healthy alternative to the good old potato salad that is full of fiber and vitamins.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Salad

Cuisine: American

Keyword: Gluten free, Nut free, Vegan

Servings: 6

Calories: 150kcal

Ingredients

Vegan Potato Salad:

1/2 kg 1 lb potatoes
1 red onion cut to half-moons
1 medium-sized black radish or 3-4 red radishes thinly sliced
2 tbsp capers drained
1 scallion chopped

Dressing:

4 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
2 tsp dijon mustard
2 tsp maple syrup or another natural sweetener
salt and pepper to taste

Instructions

In a medium-sized pot, boil whole potatoes over medium heat for around 20 minutes. Pierce with a knife to check for readiness.
Meanwhile, prepare the veggies and the dressing: cut the red onion to half-moons, chop the scallion, and slice radishes thinly.
Into a small bowl or cup add olive oil, balsamic vinegar, salt, pepper, syrup, and mustard. Whisk thoroughly until well-combined. Set aside.
Once potatoes are cooked, let them cool down for a couple of minutes. Cut to chunks (you may peel them first or leave the peel on).
Place all ingredients into a serving bowl, add the dressing and mix lightly.
Serve cooled down. Keep refrigerated for up to 4 days.