Restricted Diets: Spring Potato Salad (Vegan & Gluten-Free)

This post is part of our restricted diet series from Beth of Tasty Yummies.

I am sure you have heard me mention either on here, or over on my blog Tasty Yummies, how much I adore cooking seasonal food. I get inspired by simply opening my weekly CSA box or walking through the rows of local vendors at our neighborhood farmers market, and nothing pleases me more than letting a dish create itself just from what is most fresh and in season right now. It always makes for the best dishes.

This week when I was strolling the aisles at my farmers market, I was perusing all of the beautiful local spring produce and I was inspired to create this simple, flavorful potato salad. I love the complimentary textures of the soft baby red potatoes with the crunch from the snap peas and the radishes, and the colors are just so beautiful. Traditional creamy mayo based potato salad pales in comparison to this light vegan potato salad, which is great as a lunch entree or a side at dinner. It would be perfect as a side at a BBQ where you have vegan or egg-free guests.

What’s some of your favorite Spring produce?

Spring Potato Salad with Sugar Snap Peas and Radishes – Gluten-Free + Vegan

serves 4 to 6

Dressing

1/4 cup olive oil

2 tablespoons white wine vinegar

2 tablespoons whole grain dijon mustard

1 clove garlic, minced

Salad

1 lb baby red potatoes, washed and cut into 1/2-inch slices

1/2 lb sugar snap peas, trimmed

1 small bunch radishes, 4  to 6, trimmed and sliced thin

1 /2 small red onion, sliced thin

2 tablespoons fresh mint, sliced thin

salt and pepper, to taste

Whisk the 4 dressing ingredients together in a small bowl to combine. Set aside.

Set up an ice bath in a large bowl, by filling it with cold water and ice cubes. Meanwhile bring a medium saucepan of salted water to a rolling boil, add the sugar snap peas and blanch for 1 to 2 minutes, immediately remove the snap peas to the ice bath with a slotted spoon. Leave the pot of water on the stove and over a medium-high heat. Add the potatoes to the same pot and bring the water back to a boil. Cook for about 10 minutes, until the potatoes are just tender.

Drain the potatoes and if you want to cool them quicker, run some cold water over them.

Once the snap peas and potatoes are cooled and drained (you can pat them dry to make sure they are nice and dry), add them to a large serving bowl with radishes, onion and fresh mint. Mix the dressing and pour over the salad. Toss gently to combine. Salt and pepper, to taste.

Serve at room temperature or cold, and enjoy!

For more of Beth’s recipes visit her blog Tasty Yummies.

More healthy recipes from the BLDG 25 Blog!