Vegan Southwest Potato Salad
This Vegan Southwest Potato Salad is the perfect BBQ side! Chunky potatoes, creamy chipotle dressing and a mix of fresh veggies.
Ingredients
- 3 pounds potatoes I used baby dutch
- 1 red onion thinly sliced
- 1 cup cherry tomatoes quartered
- 5 green onions finely diced
- 1/2 bunch cilantro chopped
- 1/4 cup frozen corn thawed
FOR THE DRESSING
- 1 1/2 cups vegan mayo
- 2 tablespoons mustard
- 2 tablespoons apple cider vinegar
- 1-2 tablespoons chipotles in adobo diced
- 1 lime juiced
- 1 4-ounce can green chiles
- salt & pepper to taste
Equipment
Instructions
- Scrub the potatoes and add them to a large stock pot. Cover with water and bring to a boil. Cook until fork tender (12-15 minutes). Drain and allow to cool slightly. Once cool enough to handle, cut the potatoes in half and place in a large serving bowl.
- While the potatoes are cooking, add all of the dressing ingredients to a bowl. Add the onions, tomatoes, green onion, cilantro and corn to the dressing and toss to combine. Place in fridge until the potatoes are ready.
- To assemble, pour the dressing/veggies over the potatoes and gently toss. Taste and adjust salt & pepper. Serve at room temperature or place in the fridge to cool.
Video
Calories: 426kcal, Carbohydrates: 38g, Protein: 4g, Fat: 27g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 512mg, Potassium: 824mg, Fiber: 5g, Sugar: 3g, Iron: 2mg
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