Vegan Potato Salad with Arugula and Celery

Serves 8
Time 20 min
Vegan Potato Salad with Arugula and Celery

Ideal for summer parties and backyard barbecues, this take on potato salad includes lots of crunchy celery, piquant fresh arugula and a mayo- and cider vinegar-dressing that combines it all perfectly.

Special Diets:

VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    2 poundssmall red potatoes cut into 1-inch pieces
    1/2 cup365 Everyday Value® Organic Vegan Mayo
    2 tablespoonscider vinegar
    2 teaspoonsDijon mustard
    1/2 teaspoonfine sea salt
    6stalks celery thinly sliced on the bias
    1/4 cupthinly sliced fresh chives
    3 cupslightly packed baby arugula

Exclusively for Prime members in select ZIP codes.

Method

Put potatoes into a medium pot, cover by 2 inches with cold water and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain well, gently rinse with cold water until cooled, and then drain again.


In a large bowl, whisk together mayo, vinegar, mustard and salt. Add potatoes, celery and chives, toss gently to coat, and then add arugula, tossing again just to combine. Serve immediately or chill until cold before serving. (If chilling, fold in the arugula just before serving.)

Nutritional Info

Serving Size

Calories

180

Total Fat

10g

Saturated Fat

0.5g

Cholesterol

0mg

Sodium

290mg

Total Carbohydrate

19g

Dietary Fiber

3g

Total Sugars

2g

Protein

3g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.