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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 (12)

(4.44 from 9 votes)
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Denise Vastola2 months ago
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I couldn’t find whole grain mustard. I hope stone ground will work!?!

Christine4 months 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!

Jo4 months ago
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Too heavy on vinegar for me. Added 1T maple syrup and it balanced out perfectly.

Brenda4 months ago
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What can I use in place of garlic? I have a sensitivity to it.

Lea4 months 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.

Roni6 months 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.

Denise4 months ago
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Can I use lemon juice instead of vinegar?

Laura G6 months 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.6 months 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.

Etsy6 months 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 Broten6 months ago
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Easy to make, fresh, and flavorful. Will definitely make it again.

Arlene Cook6 months 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

Carla Christian, RD, LD, 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. Photo by Jason Donnelly

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