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Vegan Olympic Potato Salad

Course Side Dish
Cuisine Vegan, Vegetables
Keyword Vegan Potato Salad
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Author cele mcevoy walter

Ingredients

  • 1 pound red potatoes
  • 1 pound blue potatoes
  • 1 pound white potatoes mine were from my squarefood garden

for the dressing

  • 3-4 cloves garlic minced
  • 1/4 cup chopped fresh mint with few extra sprigs for garnish
  • 1/4 cup extra virgin olive oil
  • 2-3 tsp coarse sea salt
  • 1-2 tsp fresh ground black papper

Instructions

  1. Preheat oven to 325 F.
  2. Scrub and towel-dry potatoes, poke 3-4 times with a four pronged fork.
  3. Place directly on oven rack.
  4. Bake 90 minutes or so till they get a bit wrinkly-see picture in post.
  5. While the tubers are baking, make the dressing by adding ingredients to a mason or other jar and shaking well.
  6. When potatoes are done, remove carefully with oven mitts and place on rack to cool a bit. When cool enough to handle, cut into bite size pieces.
  7. Layer in mason jar as shown, pour over just enough dressing to coat, garnish with fresh mint sprig.
  8. *If you want to skip the mason jars, no problem! Just dump the potatoes in a bowl and pour over dressing. Adjust salt and pepper to taste.

Recipe Notes

Potatoes are naturally vegan and an amazing source of Vitamin B6. For you Olympic athletes, weekend jocks and gym rats out there, it's good to know that B6 helps your body convert proteins and glucose to energy as well as help your body repair itself and fight disease. Love me some taters!