This gluten-free and plant-based (vegan) potato salad is a staple in my diet. There are various colors, textures, and flavors – it’s like a party in your mouth! From the soft-boiled potatoes to the crunchy pickles and celery, to the sweetness of the maple syrup, this is bound to make vegan skeptics fall in love! Learning to nourish our physical, mental, and spiritual bodies can bring many benefits to our lives. Cultivating new creations with vibrant whole foods has created a safe, sacred space for me on my path. I hope this recipe inspires you to fall in love with cooking for yourself and to eat healthier. Let us cherish our bodies and be grateful for our access to an abundance of plants.
Whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. If you do not like spicy foods, omit the spice! If you need something sweeter, go ahead and add maple syrup. We are all different and unique, so why would we all follow the same recipe? I give multiple suggestions throughout the recipe as to what you may add. For instance, you can add any raw veggies you have in the fridge. Instead of wasting food to just buy more to “follow the recipe” add what ya got! If I use pickles, there’s no need for you to go out and buy them, especially when there are perfectly fine cucumbers or carrots in your fridge!
Getting creative in the kitchen has helped me to find peace in my life while also feeding my inner child. When it comes to cooking, people tend to have so much dread, but new recipes are fun to try! I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this summertime potato salad!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
vegan potato salad
Equipment
- 1 pot
- 1 bowl
Ingredients
- 5 potatoes
- 1/2 cup vegan mayonnaise
- 1 tbsp dijon mustard
- splash of pickle juice
- 1 tsp apple cider vinegar
- salt
- pepper
- 1 bundle dill
- 1 tbsp lemon juice
- 1 pinch capers
- white beans or chickpeas
Instructions
- rinse and peel potatoes
- cut potatoes into cubes
- bring water to a boilboil the cubed potatoes until soft
- meanwhile… in a bowl combine and stir: vegan mayo, dijon mustard, chopped pickles, pickle juice, vinegar, salt, pepper, (water and maple syrup if needed), chopped dill
- open, drain, and rinse a can of white beans or chickpeasmash the beans along with some optional spices (salt, paprika, cumin, italian seasoning blend, or mrs. dash blend)
- combine the mashed beans, sauce mixture, and soft potatoesstir until potatoes are evenly coated