Delicious Healthy Vegan Potato Salad

I have never liked potato salad because of the commercial mayonnaise used even in homemade salads. First, the commercial mayonnaise creates nausea for me and secondly I know from reading the label that those are not the things I want in my body.

Another thing that I never liked about potato salads is that you don’t get lots of other vegetables to get the right balance of carbs.

Here is my version of Vegan Potato Salad which is creamy, filled with lots of vegetables, yummy and healthy without the chemical additives.

Ingredients:

3 potatoes (not peeled, cooked and diced)
2 stalks of celery or 1/2 green pepper (finely chopped)
1 beet, cooked, chopped or carrot, chopped
Chives or chopped green onions to taste
Hand full of fresh parsley or dill weed
1/2 cup Nayonaise (from health store) OR  Yogurt Dip
3 tsp dijon mustard
3 tsp lemon juice

Directions:

1. Mix all vegetables together, keep aside some parsley or dill.
2. Mix Nayonnaise or Yogurt Dip, mustard and lemon juice together to make the dressing.
3. Mix all ingredients together with dressing.
4. Decorate the top with dill or parsley.

Note: You can add more vegetables, and then add more dressing too.

Take this salad on a picnic.  Summer is the Time to Enjoy a Healthy Picnic with Tasty Food

Tasty Potato Recipes: 

Potato Salad
Curried Green Beans and Potatoes

Curried Green Beans and Potatoes – Curried green beans with carrots and potatoes are extra special and delicious making a delicious meal. This recipe filled with only healthy ingredients and it is easy to make.

Diana’s Potato Latkes– This Potato Latkes recipe makes a delicious and fun vegan dinner meal.  Usually, this recipe would include eggs but I like to cook without eggs for a number of reasons.

Tangy Baby Potatoes – Baby potatoes are in season; I remember mom making them in their jackets as a vegetable with the main meal.  For hungry kids, they did well as fillings between slices of bread.

 

Diana Herrington

Diana has been writing about natural health and wellness for over 20 years. Having used foods to heal her own body, she now shares her wisdom with others.

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  • Well we used 2 carrots instead of one and only used 1 tsp of mustard. It did taste nice, but the main satisfaction for me personally is knowing the quality of nutrition I’m getting.

    I’ll be checking back from time to time to see some more healthy dishes.

    Regards

    Ben

  • I have been a vegan for about 15 years and have been making this potato salad for years, but I left out the mustard. Some I add some cucumber to it or whatever else I have on hand.