No Mayo Potato Salad with Basil Vinaigrette
No Mayo Potato Salad with Basil Vinaigrette ,
By recipes.ataaz.co .
Total Time: 30 Minutes, Servings: 8 Servings
Ingredients :
Instructions :
Copyright: recipes.ataaz.co
This vegan potato salad with basil vinaigrette is a healthy, flavorful side dish. It's naturally vegan and gluten free, and ready in just 30 minutes. This is a such an easy and delicious no mayo potato salad recipe for a crowd. Serve it at your next picnic, bring it to a potluck, or meal prep it on Sunday to eat with lunch all week. #vegan #vegetarian #glutenfree #sidedish #healthyrecipes #salads
Total Time: 30 Minutes, Servings: 8 Servings
Ingredients :
- Potato Salad
- 2 lb. new potatoes (red bliss or yukon gold), quartered
- 1 tbsp kosher salt
- 4 scallions, sliced
- 2 oz oil-packed sundried tomatoes, about 1/3 cup chopped
- 5 oz baby greens
- No Mayo Basil Vinaigrette
- 1 c fresh basil leaves, chopped
- 1/2 c extra virgin olive oil
- 1/4 c champagne vinegar
- 1 tbsp whole grain mustard
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
Instructions :
- Wash your potatoes under cool water, then slice them into quarters.
- Place the potatoes in a large, heavy bottomed pot with plenty of room (I like to use a dutch oven). Add enough cold water to the pot to cover the potatoes by 1-2" and add kosher salt to the water.
- Place the pot over high heat and bring to a boil. Once it hits a boil, reduce to medium high. Boil until the potatoes are tender and can be easily pierced with the tip of a knife, 8-10 minutes.
- In a large mixing bowl, combine the basil, olive oil, champagne vinegar, whole grain mustard, salt, and pepper. Whisk until well combined.
- Once the potatoes are finished cooking, strain them and immediately add to the basil dressing. Toss the warm potatoes with the dressing, then set aside to cool to room temperature. Occasionally re-toss the potatoes and dressing to encourage them to soak up as much flavor as possible.
- Toss the cooled potatoes with the scallions, sun-dried tomatoes, and baby spinach. Transfer to the fridge and chill, or serve at room temperature. Leftovers can be stored in the fridge for up to 3 days. See notes for preparing this recipe in advance.
Copyright: recipes.ataaz.co
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