arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Recipe / Healthy Vegan Potato Salad

Written By Glory Community 31 Aug 2017
Recipe / Healthy Vegan Potato Salad

Labor Day long weekend calls the last BBQ’s of the summer season. Why not try our healthified version of potato salad this long weekend! 



5-6 waxy potatoes

1 bunch green onion

3-4 radish bulbs

3-4 stalks of celery

1 purple carrots

1 cup thawed frozen green peas (run under water for 30 seconds).


1 mashed avocado

1 lemon (juiced)

1-2 tablespoons olive oil

1 tablespoon mustard

2 tablespoons pickle juice

salt and pepper to taste 


1. Cut potatoes into small cubes and steam them.

2. While potatoes are steaming, thinly slice the green onion, radish, celery and purple carrot. Add prepared ingredients into a large bowl and mix well.

3. Prepare the dressing by whisking all the dressing ingredients together in a large bowl.

4. Once the potatoes are cooked and while they are still warm, add them to the bowl with the dressing and mix well.

5. Add in the fresh veggies and mix until well combined.

6. Season with more salt and pepper if needed. Serve!