Monday, May 28, 2012

Meatless Monday: Red, White & Blue Vegan Potato Salad

In honor of our troops, past and present, today's Meatless Monday recipe would be a nice addition to your Memorial Day feast.


1 lb small red potato
1 lb small white potatoes
1 lb small blue potato (or purple)
1 red bell pepper, julienned
1/2 small red onion, julienned
4 small radishes, cleaned and sliced thinly
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar (or plain distilled white vinegar)
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon flat leaf parsley, chopped (aka Italian parsley)
Flat leaf parsley, chopped


1. Boil potatoes until softened. Drain, cool and cut into 1/2" rounds.
2. Whisk together the dressing ingredients except for the oil.
3. Whisk in oil slowly (or use a food processor).
4. Combine the potatoes, bell peppers, onions and radishes and gently toss with dressing.
5. Taste and adjust seasoning. Garnish with the remaining parsley and serve immediately or cover and refrigerate until ready to eat. Best eaten at room temperature.