Colourful Vegan Confetti Potato Salad with Creamy Lemon Dressing (Gluten-Free & Wholesome)
On the lookout for a wholesome and colourful facet dish that’s bursting with texture and taste? This vegan confetti potato salad brings collectively tender potatoes, crunchy crimson cabbage, crisp carrots, peppery radishes, spicy crimson onions, and candy bell peppers—all tossed in a zesty, creamy lemon dressing. It’s an ideal stability of contemporary and hearty, making it a standout dish for meal prep, potlucks, or plant-based lunches. Naturally gluten-free, vegan, and oil-free non-compulsory, this vegan potato salad is as healthful as it’s stunning. Certainly, this basic consolation meals potato salad has a wholesome crunch, whereas basking in a sunny, colourful, nutritious glow. Carry it to a celebration and everybody will lap it up! I’ve served this potato salad at numerous outside picnics and summer season events, and at all times get requests for this recipe, which is why I posted it on my weblog a couple of years in the past. With a vegan flavorful lemon-mustard dressing, this fluffy, creamy potato salad is as scrumptious and luscious as it’s fairly.
You may alter the colour of this potato salad primarily based on the veggies you select. I featured yellow Yukon gold potatoes, brilliant pink radishes, a mixture of orange and purple carrots, and crimson onions within the recipe right here, however you can even select watermelon radishes, yellow carrots, and yellow onions for a distinct colour palette. The selection is all as much as you! You may change up the colour primarily based on the kind of greens you employ, which can be found in a rainbow of colours, from yellow to orange to inexperienced to crimson to purple. These crunchy veggies pack in additional fiber, vitamin C, and antioxidant compounds into your day, making this a lighter, extra nutritious tackle a basic potato salad.
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Description
This vibrant vegan confetti potato salad is filled with potatoes, crimson cabbage, carrots, radishes, crimson onions, and bell peppers, all tossed in a creamy lemon dressing. A wholesome, gluten-free facet dish stuffed with taste and colour!
Potato Salad:
3 kilos (about 12 medium) thin-skinned potatoes, corresponding to Yukon Gold or crimson potatoes, unpeeled
1/4 small head (4 ounces) crimson cabbage, divided into 4 items
1/2 medium onion (crimson, white, or yellow), reduce into 2 items
1 medium bell pepper (crimson, yellow, orange, or inexperienced), cored and quartered
2 medium (6 ounces complete) carrots (yellow, orange, purple), trimmed
4 medium radishes (pink, crimson, watermelon), trimmed
1 ½ tablespoons capers, rinsed, drained
¼ cup finely chopped contemporary inexperienced herbs (i.e., dill, oregano, thyme, parsley, basil)
Creamy Lemon Dressing:
3/4 cup decreased fats vegan mayonnaise (i.e., Veganaise, Simply Mayo, Comply with Your Coronary heart, or make it your self right here)
1 tablespoon ready yellow or Dijon mustard
1 massive lemon, zested and juiced
½ teaspoon agave syrup (non-compulsory)
½ teaspoon celery salt
½ teaspoon garlic powder
½ teaspoon white pepper
1/2 teaspoon salt (non-compulsory)
Place potatoes in a pot, cowl with water, cowl with a lid, convey to a boil, and prepare dinner over medium warmth till barely tender, but nonetheless agency (about half-hour; don’t overcook). Rinse in chilly water, drain water, and permit to chill.
In the meantime, place a big slicer attachment on a meals processor and coarsely slice the cabbage, onions, and bell pepper. Switch the sliced greens to a big mixing bowl. (Alternatively, thinly slice the cabbage, onions, and bell peppers by hand.)
Place the coarse shredder attachment on the meals processor and coarsely shred the carrots and radishes. Switch the shredded greens to the blending bowl. (Alternatively, coarsely shred the cabbage, onions, and bell peppers utilizing a field grater.)
When potatoes are cool, coarsely cube them (with peels, except they’re robust; could peel if desired), and add to the blending bowl.
Add the capers and inexperienced herbs to the blending bowl and gently toss.
To make Creamy Lemon Dressing: In a small bowl, combine collectively mayonnaise, mustard, lemon zest and juice, agave syrup (non-compulsory), celery salt, garlic powder, white pepper, and salt (non-compulsory).
Gently fold the dressing into the potato salad combination simply till nicely mixed. Don’t over combine to keep away from mashing the potatoes.
Chill till serving time. Makes 12 servings (about 3/4 cup every). Lasts for as much as 5 days within the fridge saved in an hermetic container.
Prep Time: 20 minutesPrepare dinner Time: half-hourClass: SaladDelicacies: American
Vitamin
Serving Dimension: 1 serving
Energy: 228
Sugar: 5 g
Sodium: 218 mg
Fats: 6 g
Saturated Fats: 0 g
Carbohydrates: 41 g
Fiber: 5 g
Protein: 5 g
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