The Pioneer Woman Tasty Kitchen
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Easy Vegan Potato Salad (Oil-Free)

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Level: Easy

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Description

This classic potato salad recipe is free of any oil or overt fats, very satisfying and easy to whip up. Enjoy at home or bring with you to work or any grill party!

Ingredients

  • 600 grams Potatoes
  • 200 grams Tomatoes
  • 4  Medium-sized Pickles
  • 1  Green Onion
  • ½  Avocado
  • 80 grams Corn Kernels
  • 100 grams Kidney Beans (cooked)
  • 2 Tablespoons Finely Chopped Parsley
  • FOR THE DRESSING:
  • 50 milliliters Vegetable Broth
  • 2 teaspoons Mustard
  • 2 Tablespoons Soy Milk
  • 1 Tablespoon Balsamic (or Red Wine) Vinegar
  • Dash Salt And Pepper

Preparation

Dice potatoes into evenly-sized cubes and cook for around 20 minutes. Set aside and let cool for 30–60 minutes. You can use leftover potatoes too in order to speed up the preparation process.

Chop tomatoes, pickles, green onion, and avocado and put in a large bowl together with corn and beans.

For the dressing, put all dressing ingredients in a small bowl and whisk well to combine. Pour dressing over the salad and mix well. Sprinkle parsley on top to garnish and enjoy!

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