Grammy's Kitchen · Potato Salad · Vegan Potato Salad with Mustard Seed Dressin
One of 103 potato salad recipes we measured
4 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 9% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| aromatics | 10% | 5% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds tiny baby potatoes |
| 100 g | 1 cup chopped scallions |
| 1/2 cup chopped cornishons | |
| 52 g | 4 Tablespoons whole grain mustard |
| 14 g | 1 Tablespoon plus 1 teaspoon olive oil |
| 1 teaspoon caraway seeds, lightly toasted | |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon pepper |
| 90 g | 3 cups baby arugula |
Method: 6 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Your recipes never disappoint!!⭐️ I made half the amount, didn’t measure my ingredients and later determined I had more potatoes than I thought. Had to make more of the dressing (quick and easy). Forgot to toast the caraway seeds but still delicious! Thank ” — a cook, 5★
“This salad tasted so very good and satisfying to me, even without using any oil it was delicious. I just want to make it over and over again! Thank you so much.” — a cook, 5★