Vegan potato salad is a healthy, delicious, and plant-based version of the classic summer dish. This refreshing salad is perfect for picnics, barbecues, or about any occasion.
– 6 medium potatoes washed – 2 tablespoon olive oil or vegetable broth – 1 red onion quartered and thinly sliced – 1 red bell pepper diced – 2 large tomatoes diced – 1 English cucumber diced – 6 tablespoon parsley chopped – 1 ½ c almond yogurt cashew or coconut yogurt may be used instead – 3-4 cloves garlic finely minced or pushed through a garlic press – salt, pepper to taste
Bring a large pot of water to a boil, add potatoes and cook on a medium heat until tender when poked with a knife, about 30 minutes. Drain the potatoes, place them in a cold water to speed up the cooling process. After that, peel them and dice into even cubes.
While you cook potatoes, heat olive oil in a large sauté pan. Add onion and and stir for 5 minutes.
Add bell pepper and cook for 5 more minutes. Remove from the heat and transfer cooked veggies to a paper towel lined plate.
In a small bowl whisk together yogurt and garlic. Add salt and pepper and to taste.
In a large bowl combine potatoes, onion, bell pepper, tomatoes, cucumber and parsley.
Pour over yogurt dressing and mix to combine.
Serve immediately.