Description
This delicious no-mayo Herbed Vegan Potato Salad is so easy to make and perfect for summer barbecues and cookouts. It’s light, fresh, AIP, paleo and Whole30 compliant.
Ingredients
Scale
- 2 lbs Japanese or Hannah sweet potatoes
- 1/4 cup parsley, chopped (plus more for garnish)
- 1/4 cup green onions, chopped
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tsp sea salt
- 3/4 cup celery, chopped
- 3 TBSP chives, chopped
Instructions
- Boil sweet potatoes in a large pot with the skins on until fork tender. *
- Strain potatoes and run them under cold water as you slide the skins off using your hands.
- Cut the potatoes into cubes of even sizes and place in the fridge to cool at least 30 minutes.
- As the potatoes cool, combine parsley, green onions, garlic, olive oil, apple cider vinegar and salt in a food processor and pulse until combined.
- Add the herbed dressing to the bowl of the cooled potatoes and stir to combine.
- Add celery and taste and adjust salt as necessary.
- Garnish with chives and additional parsley. Serve cold
Notes
* Don’t let the potatoes get too soft or the salad will be mushy and they’ll be difficult to slice into cubes. You want them fork tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides