Easy Vegan Potato Salad with Dill
This Easy Vegan Potato Salad is made with no mayonnaise or eggs, and is full of bright and fresh flavor! Potatoes and brussels sprouts coated in a mustard dill dressing make a great vegan side dish. It’s the best vegan potato salad!
Servings: 4 servings
Calories: 286kcal
Equipment
Ingredients
- 24 OZ Small Red Potatoes diced
- 12 OZ Brussels Sprouts halved
- Salt
- Pepper
Dill Mustard Dressing
- 3 tablespoon Whole Grain Dijon Mustard
- 3 tablespoon White Wine Vinegar
- 1 tablespoon Apple Cider Vinegar
- ¼ Cup Extra Virgin Olive Oil
- ⅓ Cup Fresh Dill chopped
- 1 teaspoon Salt
Instructions
- 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 large pot and fill it with 3 Cups of cold water, or to cover the potatoes. Add 1 tablespoon 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 large saucepan over medium high heat. Add 1-2 tablespoon oil. When hot, add the Brussel sprouts and season with ¼ teaspoon salt and ¼ teaspoon 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.
Notes
- The best potatoes for potato salad are red potatoes or yukon gold.
- Leave the peels on for a better texture.
- Trim the stem ends of brussel sprouts and remove any browned leaves.
- Prep this dish ahead of time, as the flavors are even better the next day!
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 286kcal | Carbohydrates: 36g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 761mg | Potassium: 1158mg | Fiber: 7g | Sugar: 4g | Vitamin A: 963IU | Vitamin C: 90mg | Calcium: 69mg | Iron: 3mg