Vegan Potato Salad Recipe

Vegan Potato Salad Recipe

This is fresh tasting, vegan potato salad that goes great as a side dish to any BBQ or light summertime meal. Instead of using mayonnaise, this recipe uses heart healthy olive oil. David has to watch his cholesterol, so he’ll ask for this version instead. My favorite part of making this potato salad is the fresh basil. I pick it out of the garden while it’s been warmed by the afternoon sun, and the fragrance is unbelievable. It fills my kitchen with an intoxicating smell of fresh basil that lingers for the rest of the evening. This is one of those great dishes that taste better the next day – and the next! The sweetness of the honey, and the peppery taste of basil is one of my favorite combos!

This recipe takes about 30 minutes to prepare and one hour to set. Serves 6, or less with leftovers!

Here’s what you need:

• 8 medium red potatoes
• 1/2 cup fresh chives, chopped
• 1/2 cup fresh basil leaves, sliced into thin strips
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 tablespoon honey mustard
• 1 tablespoon honey
• Salt and pepper to taste

Here’s what you do:

• Cut potatoes into chunks, keeping skins on.
• Boil potatoes in salted water for about 15 minutes or until they are tender (be sure to check them so they don’t become mushy!) Drain potatos, and rinse them under cold water for a minute to cool them down. Set aside.
• While potatoes are boiling, in a big bowl, whisk together olive oil, vinegar, mustard, honey, and salt and pepper to taste, until smooth. Add chives and basil and set aside.
• Gently stir in potatoes and coat with mixture. Cover and let sit at least 1 hour. Stir again before serving.