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Vegan Red Potato Salad from Whole Foods Cookbook

Vegan Red Potato Salad from Whole Foods Cookbook Recipe

I tried this recipe at a barbeque and was amazed! What is written is what I copied from the host's copy of The Whole Foods Cookbook.
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Prep Time 15 mins
Cook Time 30 mins
Course Side Dish
Cuisine Vegan
Calories 345.7 kcal

Ingredients
  

  • 3 lbs red potatoes
  • 1/2 cup chopped parsley
  • 6 scallions, finely sliced
  • 2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 1/4 cup Dijon mustard
  • 1/2 cup olive oil
  • 1/2 cup pineapple juice
  • 1/8 cup cider vinegar
  • 6 basil leaves
  • salt and pepper, to taste

Instructions
 

  • Quarter potatoes and steam for 20-30 minutes, or until tender.
  • Toss vegetables in a large bowl with salt and pepper and set aside.
  • While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
  • Add juice, vinegar, basil, and spices, processing until smooth.
  • Once potatoes cool, add them to the bowl of seasoned veggies.
  • Mix well.
  • Drizzle in dressing and toss to coat.
  • Most Excellent!

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Nutrition

Serving: 306gCalories: 345.7kcalCarbohydrates: 41.2gProtein: 5.4gFat: 18.9gSaturated Fat: 2.6gSodium: 940.2mgFiber: 5gSugar: 5.5g
Keyword < 60 Mins, Low Cholesterol, Low Protein, Potato, Potluck, Spreads, Summer, Vegan, Vegetable
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