VEGAN POTATO SALAD

Brazilian Kitchen Abroad

This vegan potato salad is an easy-to-make side dish that highlights gold potatoes tossed in an simple and delicious vinaigrette.

~ Brazilian Kitchen Abroad

This no mayo potato salad bursts with salty tang and is great to make-ahead for the week and perfect for sharing in type of gathering. – Recipe easily doubled!

1. Leave the skins on the potatoes and cut them in halves or quarters, depending on how big the potato is – you'll want pieces that are roughly the same size, about one inch. Rinse them thoroughly under cold water.

PREP THE POTATOES

2. Place the potatoes in a medium to large pan, then add enough cold water to cover them. Season generously with salt, and place over medium heat. Bring to a gentle boil.

ADD TO A POT

3. Cook until the potatoes are tender all the way through when gently pierced with a fork.

COOK

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