Potato Salad with a Creamy Mustardy Dressing

Posted by on Jun 28, 2015 in Recipes | 0 comments

If there was one vegetable that I’d eat three times a day every day if I could, it would be potatoes. Because I’m so addicted, I try to limit myself to the occasional treat. And one of the things that I treat myself with is potato salad.  Growing up and still, there was no potato salad that compared to my grandma’s. But I’ve been trying to expand my horizons a little, and this potato salad comes very, very close! 

Potato Salad with a Creamy, Mustardy Dressing

Potato Salad with a Creamy, Mustardy Dressing

One of the things that make potato salad great is contrasts in textures: soft potatoes and crispy, crunchy vegetables, enrobed in a creamy dressing.  Most potato salads call for celery to get that delicious contrasting bite. But I’m allergic to celery (seriously, what’s up with that?) So instead, I use onion and a handful of red cabbage. I also add some beautiful dark green tuscan kale, because you can never have enough kale. And for some extra, flavorful depth, toasted cumin and mustard seeds.  I finish it off with simple dressing that combines mustard, vegan mayonnaise and a drop of lemon juice and of course, some salt and pepper. 


Totally addicted to potatoes!

The result? Delicious! 

Potato Salad with a Creamy Mustardy Dressing
Serves 4
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Total Time
40 min
Total Time
40 min
  1. 3-4 medium red potatoes
  2. 1 medium onion, diced
  3. 1/2 - 3/4 cup shredded red cabbage
  4. 4-6 tuscan kale leaves, stemmed and chopped
  5. 1/4 tsp mustard seeds
  6. 1/4 tsp cumin seeds
  1. 2 tbsps vegan mayonnaise
  2. 1 1/2 tsps brown mustard
  3. 1 tsp lemon juice
  4. Salt and pepper to taste
  1. Place 2 quarts of water on to boil with a little dash of salt.
  2. Wash potatoes and once the water is boiling, add them to the pot, with skin, and let cook for about 20 - 25 minutes or until they are easily pierced with a fork.
  3. Drain the potatoes well, rinse with cool water and set aside to cool.
  4. Heat a pan on medium heat and when hot, add cumin and mustard seeds.
  5. Cook until they begin to lightly brown and pop and then remove them from the heat.
  6. In a large bowl, combine diced onion, shredded cabbage, chopped kale, and mustard and cumin seeds.
  7. Peel the potatoes with your fingers (the skin should come right off), or if you like, keep it on.
  8. Chop the potatoes into 1/2 inch cubes and add them to the salad.
  9. In a small bowl, combine mayonnaise, mustard and lemon juice and mix until combined.
  10. Add dressing a little at a time to the salad and stir to combine.
  11. I like my dressing to just coat the vegetables, not douse them, so you may not need to use it all!
  12. Add salt and freshly ground pepper to taste.
Vegan Sweet and Simple http://vegansweetandsimple.com/
Potato Salad with Mustard and Cumin Seeds Close Up

Doesn’t it look pretty?

It’s a perfect dish for your summer picnic or potluck! And the perfect accompaniment to a sandwich. 

A perfect summer meal!

A perfect summer meal!

I know I’m going to be making this again and again this summer. 


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