Red, White and Blue Vegan Potato Salad
Minutes Prep time: 20
Minutes Total time: 45
Servings: 16
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 45
Servings: 16
Difficulty: Intermediate
3 pounds baby red, yellow and purple potatoes
2 tablespoons Gulden's® Spicy Brown Mustard
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup extra virgin olive oil
4 Vlasic® Sweet or Kosher Dill Gherkins, finely chopped
2 green onions, thinly sliced
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh basil
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 10 mg | 1% |
Carbohydrate | 17 g | 6% |
Cholesterol | 0 | |
Total Fat | 5 g | 7% |
Iron | 2% | |
Calories | 117 kcal | 6% |
Sodium | 188 mg | 8% |
Protein | 2 g | 3% |
Saturated Fat | 1 g | 3% |
Sugars | 1 g | 0 |
Vitamin C | 12 mg | 20% |
Pour potatoes into a large pot and fill pot with cold water; bring to a boil. Boil until potatoes are just fork tender, 12 to 16 minutes. If you pierce a potato with a fork and it slides off the fork slowly, they are done. Drain. Cool until easy enough to handle.
Whisk together mustard, vinegar, salt and pepper in small bowl. Drizzle in olive oil and continue whisking until well blended.
Cut potatoes into bite-sized pieces. Drizzle warm potatoes with dressing and toss with pickles and herbs. Serve red, white and blue vegan potato salad warm or at room temperature.
Red, White and Blue Vegan Potato Salad