Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Potato Salad with Vegan Mayo
Rini
Easy vegan potato salad made with sauteed arugula and spinach. Topped with pesto
Go Ahead, Rate it now!
Print Recipe
Pin Recipe
Save
Saved!
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Appetizer, Side Dish
Cuisine
Italian
Servings
2
people
Calories
440
kcal
Ingredients
1x
2x
3x
For the Potato Salad
28
oz
baby potatoes
purple, white and red colors
Water for boiling the potatoes
2
cup
Baby Arugula
3
cup
Baby Spinach
2
baby carrots
optional, cut into ribbon shaped
1
shallot
cut into rings
1/4
tsp
sea salt
optional
1
tsp
extra virgin olive oil
3
Tbsp
Pesto
1
sprig
Fresh thyme
for garnish
Instructions
Bring a pot of water to boil, then add the potatoes
Boil the potatoes for 30 minutes or until they pass the knife test
While the potatoes are boiling, add the oil to a wok
Heat on medium heat for 30 seconds then add the shallots and carrots
After 45 seconds, add the spinach and arugula
If using the salt, add it now. Stir fry on medium heat for only 2 minutes.
Remove and put them into a serving bowl
Drain the water in a coriander and then cover with a napkin
Cut the potatoes into halves
Add them to the wok and add the pesto
Mix well and place them in the bowl with the greens
Mix everything together and garnish with thyme leaves
Serve immediately
Nutrition
Serving:
2
people
Calories:
440
kcal
Carbohydrates:
76
g
Protein:
11
g
Fat:
11
g
Saturated Fat:
1
g
Cholesterol:
1
mg
Sodium:
575
mg
Potassium:
2061
mg
Fiber:
11
g
Sugar:
5
g
Vitamin A:
6525
IU
Vitamin C:
95.6
mg
Calcium:
160
mg
Iron:
4.9
mg
Keyword
basil pesto with potatoes, vegan potato recipes
Tried this recipe?
Let us know
how it was!