Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!)

"This red potato salad has an oil and vinegar dressing base with a kick of spice!"
 
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photo by Brooke M. photo by Brooke M.
photo by Brooke M.
Ready In:
18mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • Cut potatoes into bite size pieces and boil until cooked through.
  • Finely chop your pickle, celery, red onion and bell pepper, then set aside.
  • In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
  • When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
  • Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
  • Refrigerate for a few hours until chilled or overnight. Serve chilled.

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Reviews

  1. This was OK, just wasn't enough flavor or creaminess for me. The dressing itself was pretty good, but just didn't have what I was looking for. Thanks for posting!
     
  2. Marvelous! I tripled the recipe because I had a big 5lb bag of red potatoes. I omitted the chili powder because I didn't have any, and used Dijon Nayonaise, as it is my favorite. It turns out excellently TANGY! Oh, wow, the TANG. I was iffy on the oil and vinegar--I've never made potato salad vegan style. But Kudos! It's great!
     
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RECIPE SUBMITTED BY

My goal is to try a new recipe once a week and to learn as much as I can about food.
 
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