Quick and Easy Vegan Picnic Potato Salad Recipe
This quick and easy recipe packs a lot of plant power into one salad. Perfect for picnics, this vegan potato salad is delicious and a breeze to prepare. Whether planning a casual lunch in the park or an elegant outdoor gathering, this salad is a versatile and healthy addition to your recipe repertoire. Let’s dive into how to make this vibrant dish and why it’s an excellent healthy choice for your next meal.
Easy Vegan Recipe Potato Salad
Description
Fast and full of health benefits, this salad is a must this Summer!
Ingredients
Scale
- 500 g baby potatoes, quartered
- 200 g canned chickpeas, drained and rinsed
- One small red onion, finely chopped
- One stalk celery, finely chopped
- One red bell pepper, diced
- 100 g cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped
Dressing:
- 3 tbsp vegan mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- One clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the Potatoes:
- Place the quartered baby potatoes in a pot and cover with cold water.
- Add a pinch of salt and bring to a boil.
- Reduce the heat and simmer for 10-12 minutes or until the potatoes are tender but firm.
- Drain the potatoes and let them cool slightly.
- Prepare the Dressing:
- In a small bowl, whisk together with a fork or whisk the vegan mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper until smooth.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked potatoes, chickpeas, red onion, celery, red bell pepper, and cherry tomatoes.
- Pour the dressing over the mixture and gently toss to coat everything evenly.
- Add Fresh Herbs:
- Sprinkle the chopped parsley over the salad and toss gently again.
- Serve:
- Serve immediately or refrigerate for a few minutes to let the flavours meld.
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