About the Recipe
Embrace a dish that's not only a festival of flavors but also a powerhouse of nutrients with the Vibrant Vegan Potato Salad! At its heart are potatoes, renowned for their vitamin C and potassium content, providing both energy and antioxidant benefits. Carrots, a well-known source of beta-carotene, contribute to good vision and skin health. Then, there are the sweet peas, tiny green jewels packed with protein, fiber, and several vitamins. The tangy pickled cucumbers bring forth a probiotic punch, assisting in gut health, while onions, both red and green, are loaded with antioxidants and compounds that fight inflammation.
The creamy Dijon-mayo dressing isn't just there for taste; the inclusion of flax oil introduces a dose of omega-3 fatty acids, known to be beneficial for heart health. This salad seamlessly blends health and taste, demonstrating that nutritious can also be delicious. Perfect for those who are health-conscious yet don't want to compromise on flavor, this salad stands testament to the wonders of plant-based eating. Make it a staple for your meals or the highlight of your gatherings; its benefits are as delightful as its taste!
Ingredients
5-7 Potatoes, peeled if desired and cut into bite-sized pieces
3-4 Carrots, peeled and diced
12 ounces Peas, fresh or frozen
1 Red onions, finely chopped
Green onions, finely chopped
5-6 Pickled cucumbers, chopped
1 tablespoon Dijon mustard
1 tablespoon vegan mayonnaise
Garlic salt, to taste
Black pepper, to taste
1 teaspoon flax oil
Preparation
Step 1
In a large pot, place the potato pieces and diced carrots. Cover them with cold water and add a pinch of salt. Bring the pot to a boil over high heat. Once boiling, reduce the heat to maintain a steady simmer.
Step 2
When the potatoes and carrots are almost fork-tender, which should be around 10 minutes depending on their size, add the peas and let them cook for an additional 3-5 minutes.
Step 3
Drain the vegetables in a colander and rinse with cold water to halt the cooking process. Let them cool down for about 15 minutes.
Step 4
In a separate bowl, prepare the dressing. Combine the Dijon mustard, vegan mayonnaise, garlic salt, black pepper, and flax oil. Whisk until smooth and well combined.
Step 5
In a large mixing bowl, add the cooled potatoes, carrots, peas, chopped red onions, green onions, and pickled cucumbers.
Step 6
 Pour the dressing over the vegetables. Gently toss to coat everything evenly with the dressing.
Step 7
Taste and adjust the seasoning if needed. You can add more garlic salt or pepper based on your preference.
Step 8
 Cover the salad and refrigerate for at least 2 hours to let the flavors meld.
Step 9
Before serving, give the salad a good stir and check the seasoning one last time.
Enjoy your refreshing and vibrant vegan potato salad!
