Vegan Summer Potato Salad

Published: June 6, 2018 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Beginner

Cook Time 10 Minutes

Serves 6

Average Rating: 5 | Rated By: 3 users

When hot weather comes around, we think of barbecues and patio parties. This summer potato salad is made with potatoes and julienned carrots soaked up by parsley and dill vinaigrette.

This potato dish will most certainly keep you cool during the summer months. What I love about this delicious vegan salad it will keep in hot weather making it ideal for sports events or large barbecues

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Ingredients

2 lb. white nugget potatoes, scrubbed

2 medium-size carrots, julienned

1/4 cup apple cider vinegar

1/4 cup extra-virgin olive oil

2 tsp. GF dijon mustard

1 bunch green onions (spring), white part only, thinly sliced

1/4 cup chopped fresh flat leaf parsley

2 sprigs young fresh dill, chopped

Pure sea salt and GF cracked white or black pepper

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Instructions

Cook the potatoes in salted water for 8 - 10 minutes, depending on the size of the potatoes. The potatoes should be cooked but firm. Drain and cool, then cut in half

Bring a small pot of water to boil. Add carrots, then drain after 30 seconds. Cool

In a large bowl whisk together apple cider vinegar, olive oil, mustard, green onions, parsley and dill. Add cooled potatoes and carrots and gently toss. Season with salt and pepper

Rest the salad at room temperature for 1 hour to allow the vegetables absorb all the flavours. Toss it one more time and serve or cover and refrigerate for later use. This salad will keep up to 5 days when refrigerated

To serve, bring the salad to room temperature

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