Perfect Vegan Potato Salad, Low Fat
- COOK
25 Mins - PREP
10 Mins - TOTAL
35 Mins
The twist on this classic American potato salad is that the potatoes are roasted in the oven to infuse them with flavor. It's key that you use MVC's Vegan Sandwich Spread recipe to get a rich flavor and texture for the low fat dressing.
| Nutritional Facts |    |
| Servings 4 | Serving Size 1/2 Cup |
 | |
| Calories | 106 |
| Fat | 2.3g |
| Carbohydrates | 20g |
| Protein | 2.5 |
| Fiber | 2.7g |
| Sugar | 4.7g |
| Sodium | 261mg |
| |
Ingredients
- 2 Cups Unpeeled Potatoes (1 inch cubes)
- 1/2 Tbsp Olive Oil
- 1 Tsp Sugar
- 1/2 Cup Finely Chopped Celery
- 1/2 Cup Finely Chopped Red Onion
- 1 Small Tomato (seeds removed) and Chopped
- 1 Tbsp Dill Pickle Relish
- 2 Tbsp MVC's Vegan Sandwich Spread
- 1 Tsp Prepared Mustard
- 1/4 Tsp Salt or to taste
- Paprika
Directions
Preheat oven to 400 degrees.
Coat potatoes with 1/2 tbsp of olive oil and 1/2 tsp salt. Place on cookie sheet sprayed with nonstick spray and place into preheated oven and cook 25 minutes stirring occasionally, making sure the potatoes are browning evenly. Let cool completely after taken out of the oven.
Place cooked potatoes, celery, red onion, tomatoes, dill pickle relish, mayonnaise, mustard and salt into bowl and mix gently. Top with a sprinkle of paprika and chopped chives.
