Spicy Southwest Potato Salad
Potato salad is an essential item to have at your warm weather picnics and gatherings! If you are looking for an egg free, gluten free, dairy free vegan option to serve at your Father’s Day cookout have I got just the recipe for you! It is a potato salad with a creamy spicy Southwest dressing! So if your Dad loves spicy things, this would be the perfect thing to make! It is fairly easy to make too, and can be made ahead of time so it is all ready for your BBQ!
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.
- Add the potatoes to a pot of salted water, and bring to a boil. Lower to a simmer and cook for about 10 minutes until the potatoes are tender when pierced with a fork. Rinse under cold water, then allow to cool completely.
- Combine potatoes with the onions, bell peppers, celery, and green onions in a bowl.
- To make the dressing, combine all ingredients in a bowl and whisk until smooth.
- Pour the dressing over the potatoes, mix together gently and serve!
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- Allergen Friendly
- Side Dish