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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

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Vegan Potato Salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.9

$0.90 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 father's day,4th of july,summer,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan salad
spoonacular Score:61%

Spoonacular Score: 61%

 

Need a gluten free and vegan side dish? Vegan Potato Salad could be an excellent recipe to try. This recipe serves 6 and costs 90 cents per serving. One serving contains 402 calories, 5g of protein, and 24g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. 1 person has made this recipe and would make it again. Head to the store and pick up basil, sea salt and pepper, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Try Vegan German Potato Salad, Vegan German Potato Salad, and Creamy Vegan Potato Salad for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp basil
basil
1 stalk
1 stalk diced bok choy
diced bok choy
2 Tbsps
2 Tbsps bragg's liquid aminos
bragg's liquid aminos
2
2  shredded carrots
shredded carrots
2 Tbsps
2 Tbsps dijon mustard
dijon mustard
1 tsp
1 tsp garlic powder
garlic powder
4
4  diced green onions
diced green onions
1 tsp
1 tsp oregano
oregano
1 tsp
1 tsp paprika
paprika
5
5  russet potatoes
russet potatoes
some
some black sea-salt
black sea-salt
1 cup
1 cup vegenaise
vegenaise
1 tsp basil
1 tsp
basil
1 stalk diced bok choy
1 stalk
diced bok choy
2 Tbsps bragg's liquid aminos
2 Tbsps
bragg's liquid aminos
2  shredded carrots
2
shredded carrots
2 Tbsps dijon mustard
2 Tbsps
dijon mustard
1 tsp garlic powder
1 tsp
garlic powder
4  diced green onions
4
diced green onions
1 tsp oregano
1 tsp
oregano
1 tsp paprika
1 tsp
paprika
5  russet potatoes
5
russet potatoes
some black sea-salt
some
black sea-salt
1 cup vegenaise
1 cup
vegenaise

Equipment

bowl
bowl
pot
pot
bowl
bowl
pot
pot


Instructions

  1. Add cubed potatoes to a large pot of salted water, cover, and bring to a boil. Lower heat and simmer, uncovered, until potatoes are al dente (firm, but tender). Do not overcook! Drain and cool.
  2. Add potatoes and the rest of the veggies to a large bowl. Combine mayo, mustard and spices to make dressing and gently fold dressing into vegetables. Chill and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.90
Ingredient
1 stalk diced bok choy
2 tablespoons bragg's liquid aminos
2 shredded carrots
2 tablespoons dijon mustard
1 teaspoon garlic powder
4 diced green onions
1 teaspoon oregano
1 teaspoon paprika
5 russet potatoes
some black sea-salt
1 cup vegenaise
Price
$0.04
$0.33
$0.21
$0.30
$0.09
$0.32
$0.10
$0.10
$1.42
$0.01
$2.48
$5.41

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
401 Calories
5g Protein
24g Total Fat
38g Carbs
18% Health Score
Limit These
Calories
401
20%

Fat
24g
38%

  Saturated Fat
2g
17%

Carbohydrates
38g
13%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
810mg
35%

Get Enough Of These
Protein
5g
10%

Vitamin A
3756IU
75%

Vitamin B6
0.67mg
34%

Vitamin K
26µg
25%

Potassium
857mg
25%

Manganese
0.37mg
19%

Vitamin C
13mg
17%

Fiber
3g
14%

Magnesium
49mg
12%

Vitamin B1
0.19mg
12%

Phosphorus
117mg
12%

Iron
2mg
11%

Vitamin B3
2mg
11%

Copper
0.21mg
11%

Folate
36µg
9%

Vitamin B5
0.63mg
6%

Vitamin B2
0.09mg
5%

Calcium
47mg
5%

Zinc
0.67mg
4%

Selenium
2µg
4%

Vitamin E
0.38mg
3%

covered percent of daily need

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