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SkinnyMS

Creamy Vegan Potato Salad

Try this reinvented potato salad and be amazed by its comforting and healthy flavors.
Course: Side Dish
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Plant-Based, Vegan
Servings: 4 people
Calories: 185kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 2 pounds red potatoes peeled and cubed, about 5 medium
  • 1/2 cup vegan mayo
  • 1 teaspoon dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1 radish halved and thinly sliced
  • 1/2 cup cucumber slices thinly sliced
  • 1/4 cup sweet onion diced
  • 1 tablespoon carrots shredded
  • 1 teaspoon sea salt more or less to taste
  • 1/2 teaspoon black pepper freshly ground

Instructions

  • Add potatoes to a large pot of water, add 1/2 teaspoon salt and bring to a boil. Reduce heat to a low-boil and cook until tender when pierced with a fork. Drain potatoes and allow to cool to room temperature or about 30 minutes without the lid.
  • In a small bowl combine mayo, dijon, and whole-grain mustard.
  • Add mayo mixture and remaining ingredients and toss gently until combined. Transfer potato salad to a large serving bowl and refrigerate a few hours until flavors have had time to combine..

Nutrition

Serving: 0.5cup | Calories: 185kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 258mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 6
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SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6