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Vegan Potato Salad with Mustard Seed Dressing (No Mayo!)


Description

A healthy lighted-up vegan potato salad, perfect for make-ahead meals or served with roasted salmon for a light dinner(vegan and gluten free)


Ingredients

Units Scale
  • 2 pounds tiny baby potatoes
  • 1 cup chopped scallions
  • 1/2 cup chopped cornishons
  • 4 Tablespoons whole grain mustard
  • 1 Tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon caraway seeds, lightly toasted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups baby arugula

Instructions

  1. Blanch the potatoes in a pot of boiling water until fork tender, about 20 minutes.
  2. Chop the scallions and cornishons and place in a bowl.
  3. Add the blanched potatoes.
  4. Add the mustard, olive oil, caraway seeds and gently mix.
  5. Stir in the salt, pepper and arugula.
  6. Place in a serving bowl and serve warm or at room temp. Salad can also be made ahead and served chilled ( toss the arugula in just right before serving so it doesn’t get too wilty!)

Notes

You could serve this over a bed of arugula or baby spinach for a delicious healthy and energizing lunch!


Nutrition

  • Calories: 156

Keywords: vegan potato salad, vegan potato salad recipes, vegan potato salad recipe, potato salad no mayo, no mayo potato salads