Spanish Potato Salad
I love a good potato salad in the summer! But sometimes I like to switch it up and make something with a non-mayo based dressing. This potato salad has a light flavorful dressing with a bit of spice, and colorful veggies. It is the perfect side dish for a summer picnic!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Place the potatoes in a large pot and cover with the filtered water by an inch. Add about 1/2 tsp sea salt. Bring to a boil, then cover and lower to a simmer and cook for about 10 minutes or until the potatoes are tender when pierced with a fork.
- Drain potatoes in a colander and run cold water over them until they are at room temperature. Drain well, and set aside in a large bowl.
- Add the chickpeas, zucchini, bell pepper and onion to the bowl with the potatoes.
- Whisk together the dressing ingredients, then pour over the mixture in the bowl, and toss to coat.
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- Heart Healthy
- Side Dish