Vegan Recipe: Potato Salad with Peppers, Onions and Mustard Vinaigrette

vegan potato salad

This vegan potato salad from the Idaho Potato Commission is best eaten the day after it’s made, giving the flavors from the mustard vinaigrette time to intensify.

Ingredients, Serves: 6

Mustard Vinaigrette:

2 tablespoons mustard
1 tablespoon water
½ cup vinegar (apple cider, white, or white wine)
Juice of 1 lemon
2 cups olive oil
Salt, to taste
Fresh ground black pepper, to taste

Salad:

4 medium Idaho potatoes, peeled
1 medium yellow or orange pepper, cut into thin, 2-inch strips
1 medium onion, thinly sliced
½ cup Mustard Vinaigrette, plus additional as needed
Coarse salt and freshly ground pepper

Instructions

– For the vinaigrette, whisk the mustard, water, vinegar, and lemon in a medium bowl until frothy. Whip the mixture continuously as you add a steady stream of the oil. Continue whisking until all oil is incorporated. Season to taste with salt and pepper.
– For the salad, boil the potatoes in lightly salted water, until tender. Slice the cooked potatoes and place in a salad serving bowl. Scatter sliced peppers and onions overtop and pour on about ½ cup vinaigrette.
– Using your hands, gently mix the salad until each potato slice is coated with vinaigrette and the onions and peppers are well distributed.
– Taste salad and season with salt and freshly ground pepper. Let salad stand at least an hour. Before serving, taste salad again and add more vinaigrette, if desired.

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