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Vegan Red Potato Salad from Whole Foods Cookbook

potatoes, pineapple juice, scallions, dijon mustard, vinegar, parsley, basil

Vegan Red Potato Salad from Whole Foods Cookbook -


3 lbs red potatoes
1/2 cup chopped parsley
6 scallions, finely sliced
2 teaspoons salt
1 1/2 teaspoons pepper
1/4 cup dijon mustard
1/2 cup olive oil
1/2 cup pineapple juice
1/8 cup cider vinegar
6 basil leaves
salt and pepper, to taste


Quarter potatoes and steam for 20-30 minutes, or until tender.
Toss vegetables in a large bowl with salt and pepper and set aside.
While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
Add juice, vinegar, basil, and spices, processing until smooth.
Once potatoes cool, add them to the bowl of seasoned veggies.
Mix well.
Drizzle in dressing and toss to coat.
Most Excellent!

Read the full directions on


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