Creamy Vegan Potato Salad

2 pounds red potatoes (about 5 medium), peeled and cubed
1/2 cup vegan mayo
1 teaspoon Dijon mustard
1 tablespoon whole-grain mustard
1 radish, halved and thinly sliced
1/2 cup thinly sliced cucumber slices
1/4 cup diced sweet onion
1 tablespoon shredded carrots
1 teaspoon sea salt, more or less to taste
1/2 teaspoon freshly ground black pepperDirections
Add potatoes to a large pot of water, add 1/2 teaspoon salt
and bring to a boil. Reduce heat to a low-boil and cook until
tender when pierced with a fork. Drain potatoes and allow to
cool to room temperature, or about 30 minutes without the

In a small bowl combine mayo, dijon, and whole-grain mustard.

Add mayo mixture and remaining ingredients and toss gently
until combined. Transfer potato salad to a large serving bowl
and refrigerate a few hours until flavors have had time to
combine.Nutrition Facts
Yields: 4 servings
Serving Size: 1/2 cup
Calories: 185
Total Fat: 11 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 258 mg
Carbohydrates: 21 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 2gSmartPoints value : 6

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