Vegan Recipe: Potato Salad

vegan Potato Salad

Brighten up your summer picnic with this healthy and satisfying potato salad.

Ingredients, Makes 5 servings

4 medium potatoes, chopped
2 celery stalks, thinly sliced, including leaves
3 green onions, chopped
1/4 cup fresh parsley, chopped
3 tablespoons seasoned rice vinegar
1/4 cup plant-based mayonnaise substitute
1 1/2 tablespoon stone-ground mustard
1/2 teaspoon salt
1/8 teaspoon black pepper

Directions

Steam potatoes over boiling water until just barely tender, about 15 minutes, and then transfer to a large bowl.

Add celery, green onions, parsley, and vinegar. Stir to mix.

Stir in plant-based mayonnaise, mustard, salt, and black pepper and toss gently. Chill before serving, if time allows.

Source: Healthy Eating for Life for Children by Amy Lanou, PhD; recipe by Jennifer Raymond, MS, RD

Per serving: Calories: 152; Fat: 0.8 g; Saturated Fat: 0.1 g; Calories from Fat: 4%; Cholesterol: 0 mg; Protein: 5 g; Carbohydrate: 32 g; Sugar: 3 g; Fiber: 4 g; Sodium: 454 mg; Calcium: 45 mg; Iron: 2 mg; Vitamin C: 20 mg; Beta-Carotene: 278 mcg; Vitamin E: 0.2 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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