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.
Course Appetizer, Salad
Cuisine American
Keyword Gluten free, Nut free, Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 150kcal
Ingredients
Vegan Potato Salad:
1/2kg1 lb potatoes
1red onion cut to half-moons
1medium-sized black radish or 3-4 red radishes thinly sliced
2tbspcapers drained
1scallion chopped
Dressing:
4tbspbalsamic vinegar
1/4cupextra virgin olive oil
2tspdijon mustard
2tspmaple 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.