Easy Vegan Heirloom Potato Salad - 27.2g Carbs, 2.9g Fiber
From: www.foodily.com By The Gluten Free Goddess VIA WebMD
The smooth -- and dare I say -- buttery taste of these tiny heirloom
potatoes needs almost no seasoning. Seriously. I didn't add anything
that might overpower their distinctive fresh potato flavor. You can
always add a little diced red onion, if you like. But I suggest letting
these potatoes shine. Try only sea salt and a touch of lemon juice
before you add onion (or any other strong seasonings you may habitually
reach for). A dab of vegan mayonnaise to moisten brings enough creaminess
to this simple summer salad.
Servings: 4
1 bag heirloom potatoes in multi-colors, roughly enough to feed four
Sea salt
Ground pepper, to taste
Lemon juice, fresh, as needed
Vegan eggless mayo
Parsley, fresh chopped
Scrub the little potatoes and slice them into half-inch pieces. Toss
them into a pot and cover with fresh cold water. Add a dash of sea
salt. Cover and bring to a boil. Lower the heat to a constant high
simmer and cook the potatoes until they are fork tender. This doesn't
take long -- maybe 15 minutes or so. Don't overcook them till mushy.
While they are still warm, dump the potatoes into a bowl and season
with sea salt and ground pepper, to taste. Sprinkle with a little
fresh lemon juice (or use a light, mild vinegar if you prefer) and
toss to mix. Add in a spoonful of the vegan mayonnaise and mix gently.
Start with a little -- and add a little more if you need it. I find a
little goes a long way. Use enough to moisten, but don't make the
potatoes swim in it.
Add in fresh chopped parsley, to taste.
Cover and chill for an hour, till serving. Before serving, taste-test
and adjust seasonings if necessary -- more sea salt, pepper, or eggless
mayo, etc.
Servings: 4
Nutrition per Serving:
128 Calories, 1.1g Fat, 0g Saturated Fat, 10mg Cholesterol,
27.2g Carbs, 2.9g Dietary Fiber, 234mg Sodium, 3.2g Protein
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