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RECIPE
12 INGREDIENTS5 STEPS55MIN

Vegan Potato Salad with Mustard Vinegar Dill

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This classic creamy potato salad is the perfect side at a barbecue to compliment your favorite plant-based burgers and the summer sun.
55MIN
Total Time
30MIN
Active Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3 cups
Small  Red Potatoes
or Yellow Potato
1/3 cup
Finely Chopped  Red Onions
1 stalk
Celery , finely chopped
1/3 cup
Chopped  Dill Pickle
1/4 cup
Minced  Scallions
1 Tbsp
Chopped  Fresh Parsley
1/2 cup
Vegan Mayo
1 tsp
Dijon Mustard
to taste
Pickle Juice
1/2 tsp
Freshly Ground Black Pepper
more to taste
to taste

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Nutrition Per Serving

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CALORIES
264
FAT
19.6 g
PROTEIN
2.4 g
CARBS
22.1 g

Cooking Instructions

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Step 1
To boil the Red Potato (1 pound), you’ll need to place the potatoes in a pot and cover them with water (the water should go about an inch above the potatoes). Salt the water generously and bring to a boil. Once boiling, reduce the heat so the water is just simmering and continue cooking for 10 to 15 minutes.
Step 2
Once cooked, drain the potatoes and immediately transfer to a large bowl. Cover the bowl with plastic wrap, but leave an edge open to allow heat to escape. Pop the boiled potatoes into the fridge to chill. Once chilled, cut them in half before mixing into the rest of the salad.

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Nutrition Per Serving
Calories
264
% Daily Value*
Fat
19.6 g
25%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
22.1 g
8%
Fiber
2.6 g
9%
Sugars
2.6 g
--
Protein
2.4 g
5%
Sodium
297.0 mg
13%
Vitamin D
--
--
Calcium
29.8 mg
2%
Iron
1.0 mg
6%
Potassium
573.9 mg
12%
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