Fresh, crunchy, and zingy! That's exactly how I love to eat salads. This healthier Brussels sprouts potato salad takes about 20-minutes and hits every mark. It’s the healthier vegan and gluten-free version of a mayo-less potato salad!
Make this healthy Brussels sprouts potato salad for gatherings or meal prep. This recipe is best to make in advance in order for the flavors to combine. You can make the dressing days ahead and the salad up to the day before!
What is in a Potato Salad?
A classic potato salad has mayonnaise and eggs with potatoes. I am not a fan of mayonnaise and blasphemy I also don’t love salads with eggs. To replace mayonnaise, this healthier Brussels sprouts potato salad has a lighter dressing. The dill mustard dressing combines the ingredients and adds a bright zesty flavor.
How to Make a Brussels Sprouts Potato Salad
Making a healthier Brussels sprouts potato salad is quick and easy! It takes about 20-minutes to pull together this fresh and healthy potato salad.
PREPARE BRUSSELS SPROUTS
To prepare the Brussels sprouts for this salad, cut off the stems of each and then slice in half lengthwise. Then you will cook the Brussels sprouts in a pan on the stove until bright green and softened. Next, toss in the boiled potatoes and mix with the dill mustard dressing.
PREPARE POTATOES
For this Healthier Brussels Sprouts Potato Salad, dice small potatoes, skins on. Then boil the diced potatoes until soft, about 15-minutes.
Make sure to dice the potatoes before boiling, otherwise they will be mushy.
Best Potatoes for a Potato Salad
Choose smaller potatoes. Red potatoes, baby dutch potatoes, new potatoes, or small gold potatoes are best. Any type of potato will do in the end, but smaller and waxier is preferred.
How Long to Boil Potatoes
In a potato salad, boil the potatoes for only a short amount of time. This ensures they are softer and cooked, but not mushy. The best way to check the potatoes is to pierce a fork through them while in the pot to boil. It took me about 13-minutes for the fork to go through.
Start the water at cold and bring the potatoes up to a boil. Once it’s been 10-minutes since turning the stove top on, keep checking that the potatoes are fork tender. As soon as the fork can go through without too much work, take it off the heat and drain the water.
Tips & Tricks
- POTATOES - It’s best to choose smaller potatoes and keep the skins on for this potato salad. Slice the potatoes before boiling and dice them small enough to be the same size as the Brussels sprouts. Make sure to start the water at cold.
- BRUSSELS SPROUTS - Make sure to chop off the stems of Brussels sprouts, it helps the texture.
- DILL MUSTARD DRESSING - Use dill mustard dressing on this salad and plenty others. Combine dijon mustard, vinegar and dill for the perfect zesty dressing. You can even make the dill mustard dressing in advance!
Substitutes
- Don’t like Brussels sprouts? Try kale, carrots, asparagus, or leeks.
- Limiting your potato-intake? Either reduce by half or cut completely and have a Brussels sprouts salad!
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Healthier Brussels Sprouts Potato Salad
This healthier Brussels sprouts potato salad takes 20-minutes and hits every mark. It’s the vegan and gluten-free version of a mayo-less potato salad!
4
servings10
minutes15
minutes284
kcalIngredients
24 OZ Small Red Potatoes (diced)
12 OZ Brussels Sprouts
Salt
Pepper
- Dill Mustard Dressing
3 TBSP Whole Grain Dijon Mustard
3 TBSP White Wine Vinegar
1 TBSP Apple Cider Vinegar
¼ Cup Extra Virgin Olive Oil
⅓ Cup Fresh Dill (chopped)
1 TSP Salt
Directions
- Prep the potatoes and Brussels sprouts in advance.
- Make the dill mustard dressing by adding all ingredients into a mason jar. Shake for 15-seconds to mix all ingredients. Leave to the side.
- Put the potatoes in a pot and fill it with 3 Cups of cold water, or to cover the potatoes. Add 1 TBSP of salt. Turn the stove on and bring to a boil. Cook the potatoes until slightly fork-tender, about 13-minutes from turning on the stove.
- While the potatoes are cooking, heat a cast iron or regular pan. Add 1-2 TBSP oil. When hot, add the Brussel sprouts and season with ¼ TSP salt and ¼ TSP pepper. Stir every few minutes so that the sprouts don't stick to the pan. Cook for about 5-minutes, until softened and lightly browned.
- After softening the Brussels sprouts, place them into a large serving bowl and to the side.
- After finishing the potatoes, drain.
- Add the drained potatoes into the large bowl with the Brussels sprouts.
- Pour the dressing on top. Mix all the ingredients together.
- Place in the fridge for at least 30-minutes.
- Enjoy!
Tips & Tricks
- POTATOES - It’s best to choose smaller potatoes and keep the skins on for this potato salad. Slice the potatoes before boiling and dice them small enough to be the same size as the Brussels sprouts. Make sure to start the water at cold.
- BRUSSELS SPROUTS - Make sure to chop off the stems of Brussels sprouts, it helps the texture.
- DILL MUSTARD DRESSING - Use this dill mustard dressing on this salad and plenty others. Combine dijon mustard, vinegar and dill for the perfect zesty dressing. You can even make the dill mustard dressing in advance!
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