Vegan Purple Potato Salad




Get in the summer spirit and celebrate with your picnic and backyard BBQ with style with this vegan purple potato salad!

Summer is here and so are picnics and barbecues. I am a potato type of gal, but I always find the humble purple potato so underused. There are so many different types of potatoes on the market, and, normally, they’re in season all year around. These potatoes originate from South America, and they are gaining popularity worldwide. I remember years ago, they were very difficult to find. Now, they’re available at almost every grocery store.

Unlike white potatoes, these are higher in antioxidant and anti-inflammatory properties. I am an endurance athlete, so I am always looking for that perfect carbohydrate that will keep me energized before and during training. I have found that these potatoes give me the sustained energy I need to power through hours of rigorous training. I even have made them into mashed potatoes and potato chips. These are still my preferred energy source.

Summer markets are in full swing, so try to find vegetables that are in season and grown locally. These vegetables will have ten times more nutrients than those from the grocery store. I added some tomatoes and kale to this dish. You can add whatever vegetables you want, as long as the star of the show is your potato. You can double up this batch for a party and make it the night ahead. Pop it into the fridge and let the flavors come alive overnight. This salad is meant to be served cold.

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Vegan Purple Potato Salad

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Prep Time
Total Time

INGREDIENTS

  • 1 pound baby purple potatoes
  • 1 bundle kale, de-stemmed and chopped
  • 1 cup baby tomatoes, halved
  • ½ cup fresh parsley, de-stemmed and chopped finely
  • 1 tablespoon capers 
  • ½ tablespoon hemp hearts
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar 
  • ½ teaspoon Dijon mustard
  • 1/8 teaspoon salt 

DIRECTIONS

  1. Bring a pot of water to a boil. Add potatoes and cook until tender. Around 20 minutes. Remove from water and set aside to cool.
  2. Once cooled, cut potatoes into slices
  3. In a large bowl, add kale, baby tomatoes, parsley, capers, and hemp hearts together
  4. In a small bowl, whisk olive oil, apple cider vinegar, Dijon, and salt. 
  5. Add potatoes to salad and pour dressing on top. Mix well and place in a sealed container in the fridge to let flavors marinate at least one hour.

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