Skinny Low Calorie Vegan Potato Salad

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 6 servings | Prep time: 15 minutes

Cook time: 15 minutes | Total time: 2 hr 30 minutes

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The perfect side dish to your summer picnic or BBQ! This vegan potato salad is creamy, flavorful, and bursting with fresh flavors. "Classic" potato salad typically calls for hard boiled eggs and celery but I'm not a huge fan of those flavors, so I opted for red onion, radish, and cucumber instead! It still has that classic tangy flavor, but with a much fresher twist. And at under 200 calories per serving, you can feel good about shoving more of it in your face.

Ingredients:

• 4 large gold potatoes (1 lb)

• 1 tbsp white vinegar

• 1/2 cup vegan mayonnaise

• 1 tbsp dijon mustard

• 1/4 cup red onion, chopped

• 1/4 cup radishes, chopped

• 1/4 cup cucumber, chopped

• 2 tbsp fresh dill

• 2 tbsp fresh chives

• 1/2 tsp salt

• 1/8 tsp black pepper

Directions:

• Begin by cooking the potatoes. Wash, peel, and dice them into about 1/2 inch cubes.

• Place them in a large pot and cover them with cold water.

• Bring them to a boil on high heat, then boil them for about 10 minutes until they are just soft (they should be soft enough to stick with a fork, but not so soft that they crumble apart).

• Remove the pot from heat and drain (do not rinse).

• Remove about 1/3 cup of the potatoes from the pan for mashing. Set aside.

• Drizzle the white vinegar on the rest of the potatoes and gently mix.

• Transfer to a glass dish and place in the fridge to chill uncovered for at least 30 minutes.

• Meanwhile, take that 1/3 cup of the potatoes and mash them using the back of a fork. Mash and mix until they become creamy. Place them in a mixing bowl.

• Add the rest of the ingredients to the mixing bowl: mayo, mustard, red onion, radishes, cucumbers, dill, chives, salt, and pepper. Mix well until everything is combined.

• After the potatoes have chilled, remove them from the fridge and pour the mayo mixture on top.

• Gently mix the potatoes and the mixture together.

• Place back in the fridge and chill for at least 1 hour, or even overnight. The longer it sits the better it gets!

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Tips and Tricks:

• Most recipes (vegan and non-vegan) I found online range from 300-600 calories and 15-40g of fat per serving.

• This recipe is extremely customizable. If you don't like any of the ingredients, feel free to leave them out. You can replace the radishes with celery, or replace the cucumbers with pickles depending on your taste preferences. Try adding 1 tbsp of pickle brine or use yellow mustard instead of dijon for a more tangy flavor.

• If you typically add boiled eggs to your potato salad, try adding minced uncooked tofu + a sprinkle of kala namak (black salt) to add that egg flavor + a pinch of turmeric for color.

• Store the leftovers in an air-tight container in the fridge for up to 7 days.

Nutrition & Servings: (calculated by MyFitnessPal)

• Servings: 6 (1 serving = 1/2 cup)

• Calories: 173

• Total Fat: 12g

• Carbs: 16g

• Protein: 2g

^ Nutrition facts include the ingredients listed above, including the mozzarella shreds. Nutrition facts may change slightly if different quantities of ingredients are used or added.