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Vegan Potato Salad with Radish & Balsamic Vinaigrette
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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.