Veggie Potato Salad – Vegan

Published on November 7, 2019 by

Vegan potato salad packed full of fresh veggies – delicious! 7 gold potatoes cubed and boiled, All the rest of the ingredients are raw – 2 carrots, 1 cucumber, 3 stalks celery, Sprinkle in raw pumpkin seeds, Fresh parsley and fresh dill about a half a cup of each – add more it you like them, 2 spring onions with green tips, 3/4 of a red bell pepper. Dressing 1 & 1/2 avocados, 1/3 bunch of dill chopped, 1 tablespoon (or as much or as little as you like) Apple Cider vinegar, Organic mustard 1 tablespoon (or omit if you don’t eat mustard) 1/4 cup vegan milk of your choice (I like unsweetened coconut milk) You may need to add more milk to make it into a thinner dressing for the salad. Salt & pepper to taste.
This is a flexible recipe so omit any veggies or ingredients that don’t agree with you or that you don’t like. Keep covered until serving as avocados have tendency to brown. Serve immediately. Mine kept in the fridge for 3 days (I made it early) and slightly browned but tasted better and better! You’ll never miss the mayo! Enjoy!!



  • Brittany Petrea 1 week ago

    Oh my gosh!!! I'm from the south also and I HATE mayo!!! Definitely going to try this! Thanks for the recipe!!!

  • M Dean 1 week ago

    Meatless Monday Dinner tonight!

  • ItsMeeAnni 1 week ago

    Love your channel!:)

  • Ginette Jones 1 week ago

    That looks like so much fun! I've been vegetarian for decades but now I'm working towards being vegan. I find videos like this one so encouraging.

  • James Jones 1 week ago

    Going to try this – looks delicious

  • Bob Miller 1 week ago

    That looks awesome, definitely going to try this.

  • M Dean 1 week ago

    Vegan, Raw till 4, Fresh & Healthy Recipe


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