This is an absolutely delicious salad, sure to please anyone’s taste buds. It has been a hit for many years among diverse crowds. It takes 20-30 minutes to make (not including time needed to cook beans).
Vegan Potato Salad
Ingredients
- 8 medium potatoes, boiled, peeled and cubed
- 2+ cups garbanzo beans, cooked
- 2 cups chopped celery (about 4-5 stalks)
- 5 large carrots, cubed (if you do not like them too crunchy, boil carrots for 10 minute on medium heat, peel, then cut into cubes)
- 4-8 oz frozen green peas
- 1 (18-24 oz) jar of organic pickles, chopped into small cubes
- 1/2-full jar of pickling juice (depends on your taste buds)
- 1 large zucchini, cubed
- 1 large apple, cubed (I use Pink Lady or Fuji for the crunch)
- ½ onion, cubed
- zest of ½ lemon (optional)
- 2 tbsp dill
- ½-1 red bell pepper, cubed
- sea or Himalayan salt to taste
- 1-1½ teaspoon all-purpose seasoning
- 3-5 tablespoons vegan mayo
Preparation
- Combine all ingredients and season to taste.
- Chill for at least an hour; serve cold.
Option 2
(Less Ingredients)
Ingredients
- 8 medium potatoes, boiled, peeled and cubed
- 1 cup cooked garbanzo beans
- 2 cups chopped celery (about 4-5 stalks)
- 2 carrots, cubed (or see Option 1)
- 1 large zucchini, cubed
- 1 large apple, cubed (I use Pink Lady or Fuji for the crunch)
- ½ onion, cubed
- 2 tablespoons fresh lemon juice
- Grind of ½ lemon
- 2 tablespoons dill
- ½-1 red bell pepper, cubed
- sea or Himalayan salt to taste
- 1-1½ teaspoon all-purpose seasoning
- 3 tablespoons vegan mayo
Preparation
- Combine all ingredients and season to taste.
- Chill for at least an hour; serve cold.
