Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Sides
- Tagged: Dairy Free, Gluten Free, Vegan
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Recipe Yield: 4-6 Servings
Ingredients
- 1lb (16oz) baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered
- 1/4 cup vegan mayonnaise (soy-free if necessary)
- 2 tbsp. vegan sweet pickle relish
- 1 tbsp. yellow mustard
- 2 tsp. apple cider vinegar
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika, plus more for dusting
- 1/2 tsp. black salt (kala namak; or regular salt)
Instructions
- Fill a pot halfway with water and add the potatoes. Bring to a boil and cook the potatoes for 7 to 8 minutes, or until easily pierced with a fork. After draining, rinse the potatoes with cold water until they are cool. Drain thoroughly.
- In a large mixing bowl, combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt. Fold in the potatoes, allowing them to mash slightly as you go. Refrigerate for 1 hour before serving, lightly dusting the top of the salad with more paprika. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
Recipe Nutrition Info
- Calories: 49
- Fat: 3g
- Carbs: 5.5g
- Protein: .4g
- Sugar: 2g
