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  • Prep-time: / Ready In:
  • Makes 8 cups

Fresh dill is the perfect flavor partner for horseradish in this quick vegan potato salad. New potatoes work well in this dish because they hold their shape well even when cooked tender; brighten things up by choosing new potatoes in a variety of colors.

vegan potato salad

Ingredients

  • 2 lb. tiny red, yellow, and/or purple new potatoes, halved if large
  • 1 lb. asparagus, trimmed and cut into bite-size pieces
  • 3 tablespoons red wine vinegar
  • 1 tablespoon whole grain mustard
  • 6 cloves garlic, minced
  • 2 teaspoons snipped fresh dill
  • 1 teaspoon prepared horseradish
  • 1 cup bite-size pieces red bell pepper
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. In a 6-qt. Dutch oven cook potatoes in boiling water 8 minutes or until nearly fork-tender. Add asparagus. Cook 3 minutes more; drain. Rinse with cold water to cool; drain again.
  2. In an extra-large bowl whisk together vinegar, mustard, garlic, dill, and horseradish. Add potato mixture and sweet pepper; toss to coat. Season with salt and black pepper.

Comments (21)

(4.53 from 15 votes)
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Laranda Eakin3 months ago
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Very good but I needed to double the dressing recipe.

Veeg3 months ago
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I added a dash more horseradish than called for. My family devoured this! Yummy! Used small cloves of garlic.

Joe Dr4 months ago
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I used roasted garlic to mellow the taste.

Darlene4 months ago
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Easy to make with a real flavor punch. I followed the recipe exactly, but I think you could add more vegetables to give a different flavor feel- for example petite peas.

Cheryl5 months ago
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Delicious and beautiful and original and healthy! BUT… 6 cloves of garlic, said no one ever! 🙂

Sheila5 months ago
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I’m anxious to try it

Ted8 months ago
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I thought I was a garlic lover but I’m still trying to forget my experience with this dish a year after I made it.

Six (6!) cloves of RAW garlic.
Did all of you that loved this recipe actually use that much?

Candy Rhinehart5 months ago
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Very delicious…and lovely . What a perfect use of asparagus! I only used 2 cloves of garlic, and added garbanzo beans for a little protein. Had all ingredients except fresh dill, so added dry. This was a perfect warm lunch, with leftovers … to which I will add a touch of veganaise. Yum!

Melissa9 months ago
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Amazing! I did double the vinegar and mustard due to other reviews. Can’t wait to make this over and over!

Denise Vastola1 year ago
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I couldn’t find whole grain mustard. I hope stone ground will work!?!

Christine1 year ago
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I added 1 packet of splenda and a bit of water to counter the vinegar. Also added about a teaspoon more mustard and horseradish. Yummy!

Jo1 year ago
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Too heavy on vinegar for me. Added 1T maple syrup and it balanced out perfectly.

Brenda1 year ago
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What can I use in place of garlic? I have a sensitivity to it.

Lea1 year ago
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This looks and sounds delicious!! I’ve never heard of horseradish in potato salad before. The ingredients in the potato salad are some of my favorites.
Thank you. I can’t wait to try it. I’ve pinned it.

Roni1 year ago
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Pretty good. I really like the horseradish flavor. I made a couple changes for family preferences. Changed asparagus for green beans, and changed red peppers for radishes. Next time, I won’t add as much red wine vinegar. Thanks for the recipe. I have been looking for a potato salad without mayo or oil.

Denise1 year ago
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Can I use lemon juice instead of vinegar?

Laura G1 year ago
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I think it’s important to note that if you boil purple potatoes along with red and yellow, the purples cook way faster than the others. Most of my purples fell apart when I tossed with the dressing. Also, that’s too much garlic (and I love garlic!). As another reviewer said, not quite enough dressing for two pounds of potatoes plus the other veggies; I made a little extra. I might also add more asparagus next time, especially when it’s in season and so fresh and good. I do think this will taste better after the flavors have a chance to meld–I’d add that to the directions. Taking this salad to a party; anxious to see what people think.

Violet K.1 year ago
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Delicious, fresh, and highlights the vegetables! I didn’t have dill but substituted fresh parsley and green onions. It tastes creamy without a drop of added oil.

Etsy1 year ago
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I tried this but had to add some (vegan) mayo as the vinegar, mustard and horseradish were not enough to moisten all of the potatoes. It was delicious – the horseradish really gives it an unexpected kick.

Kirk Broten1 year ago
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Easy to make, fresh, and flavorful. Will definitely make it again.

Arlene Cook1 year ago
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Great recipe. I made this tonight and it was very easy and tasty.

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about the author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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