Perfect Potato Salad (Low Fat) - My Vegan Cookbook

Perfect Potato Salad (Low Fat)

  • COOK
    25 Mins
  • PREP
    10 Mins
    35 Mins

The twist on this classic American potato salad is that the potatoes are roasted in the oven to infuse them with flavor. It's key that you use MVC's Mayonnaise recipe to get a rich flavor and texture for the low fat dressing.

Original Release Date: May 2, 2008

Nutritional Facts
Servings 4Serving Size 1/2 Cup




  • 2 Cups Unpeeled Potatoes (1 inch cubes)
  • 1/2 Tbsp Olive Oil
  • 1 Tsp Sugar
  • 1/2 Cup Finely Chopped Celery
  • 1/2 Cup Finely Chopped Red Onion
  • 1 Small Tomato (seeds removed) and Chopped
  • 1 Tbsp Dill Pickle Relish
  • 2 Tbsp MVC's Mayonnaise
  • 1 Tsp Prepared Mustard
  • 1/4 Tsp Salt or to taste
  • Paprika

  • Directions

    Preheat oven to 400 degrees.

    Coat potatoes with 1/2 tbsp of olive oil and 1/2 tsp salt. Place on cookie sheet sprayed with nonstick spray and place into preheated oven and cook 25 minutes stirring occasionally, making sure the potatoes are browning evenly. Let cool completely after taken out of the oven.

    Place cooked potatoes, celery, red onion, tomatoes, dill pickle relish, mayonnaise, mustard and salt into bowl and mix gently. Top with a sprinkle of paprika and chopped chives.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.