VEGAN POTATO SALAD
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 10 minutes
FODMAP: High
Enjoy a classic favorite with a healthy twist! This vegan potato salad is dairy-free and oil-free, yet creamy and full of flavor. Perfect for picnics, barbecues, or as a side dish for any meal. Easy to make and sure to impress!
Ingredients
1 lb yukon gold potatoes , cut into 1-inch cubes
1 tsp salt, or to taste
black pepper, to taste
1/4 cup finely diced red onion
1 cup chopped cucumber
1 cup chopped pickles
2 stalks of celery diced
Sauce:
1 ripe avocado (OR ½ cup-¾ cup Hummus)
1 heaping tbsp yellow mustard
1 tsp fresh lemon juice
1-2 tsp apple cider vinegar
1 tsp dill
Instructions
1.Boil potatoes or cook in instant pot
2.While potatoes are cooking, put together the sauce and chop the other veggies.
3.Let potatoes cool by placing them in the fridge.
4.Assemble together in a large bowl. Sprinkle with dill and salt and pepper to taste
FODMAP swap: Ease up on red onion or sub with chives or leeks, <1 tbsp of pickles, <2 tbsp of celery, and <½ an avocado to lower.
*Don’t forget to preload on veggies before you eat!
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