Light & Healthy Potato Salad

Vegan MoFo #18 – I saw these purple potatoes at the grocery store this week and couldn’t resist bringing some home with me. Look at that awesome color! I’m also going “low-carb” next week, and then 100% raw the following week, so I figured I’d go ahead and indulge in some big ol’ potatoes this week while there’s still time!

Purple Potatoes

I found a recipe for “New Potatoes with Mustard Dressing” in an advertisement for Udo’s Oil 3-6-9 blend a few years back. I’ve been making the recipe every summer since then – actually, a slightly modified version of it that is even healthier. It’s quick & easy, and a great way to get essential omega oils into your diet.

Unfortunately, the lovely color of the potatoes faded quite a bit from boiling them. Does anyone know how to better preserve the color next time? Would the color remain if I used them in a recipe that calls for baking, instead of boiling?

Anyway, here’s one of my favorite potato side-dish recipes… Enjoy!

Light & Healthy Potato Salad - Vegan & Gluten-Free

Light & Healthy Potato Salad
Prep time
Cook time
Total time
Recipe type: Side, Salad
Serves: 6
  • 2¼ lb new potatoes (skin left on), scrubbed and quartered or diced
  • ¼ cup Udo’s Oil 3-6-9 Blend (or extra-virgin olive oil)
  • 2 tbsp red onion, diced
  • 2 tbsp fresh dill (or parsley), chopped
  • 2 tbsp apple cider vinegar
  • 2 tbsp water
  • 2 tsp Dijon mustard
  • 2 tsp maple syrup
  • salt & pepper to taste
  1. Boil potatoes in salted water until tender, approximately 10-15 minutes. Drain well.
  2. Mix all remaining ingredients in a bowl, and add hot potatoes to dressing. Toss until well coated.
  3. Season to taste. Set aside for a few minutes to let potatoes absorb dressing. Serve warm or at room temperature. (It’s also great chilled.)
Adapted from Udo's Oil recipe advertisement

Vegan Month of Food


  1. Sheila 18 November, 2010
    • vegangela 18 November, 2010
  2. daina 19 November, 2010
    • vegangela 19 November, 2010
  3. little brother 10 August, 2012
    • vegangela 10 August, 2012

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