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  • Vegan Strong

Vibin? Vegan Mustard Potato Salad

by Tania Kawecki


5 lbs. Russet potatoes, quartered

3 TB Apple cider vinegar

6 stalks Celery, diced

1/3 C. Red onion, diced

1/2 C. Green bell pepper, diced

1 Poblano pepper, small, diced

1/4 C. Dill pickle, diced

6 stalks Scallions (green onions), diced

1 bunch Mustard greens, stalks removed, leaves washed and chopped


1 C. Vegan mayonnaise

1/3 C Yellow mustard

2 1/2 TB Dijon mustard

1/3 C. Fresh parsley, finely chopped

1/3 C. Fresh dill, finely chopped

2 1/2 TB Fresh chives, finely chopped

1 TB Black pepper (freshly ground black peppercorn is best!)

1/2 tsp Garlic, minced


  1. Combine dressing ingredients and set aside.

  2. Boil potatoes until tender, 25-30 mins. Peel and dice. Place in a large bowl, sprinkle with apple cider vinegar, and toss.

  3. Add celery, red onion, green bell pepper, poblano pepper, dill pickle, and scallion.

  4. Add dressing and toss all ingredients.

  5. Refrigerate for at least an hour- overnight is ideal for the combination of flavors. Serve atop small bed of mustard greens.

Store in a covered glass container in the fridge up to a week.

Note: This crunchy, zesty, peppery potato salad will kick you in the mouth... and have you coming back for more!

Recipe Nutrition Highlights - (20% or more adult RDI/DV of following nutrients)

Vitamin C: Mustard greens, parsley, bell pepper, poblano pepper, celery, red onion, potato, scallion, chives

Vitamin A: Mustard greens, parsley, dill, bell pepper, poblano pepper, celery, scallion, chives

Vitamin K: Mustard greens, Parsley, bell pepper, celery, scallion, chives

Vitamin B6 (Pyridoxine): Mustard greens, parsley, bell pepper, poblano pepper, red onion, potato

Vitamin B9 (Folate): Parsley, dill, red onion

Vitamin B2: Poblano pepper

Potassium: Parsley, dill, poblano pepper, red onion, potato

Manganese: Mustard greens, dill, red onion, potato

Magnesium: Dill, black pepper

Iron: Mustard greens, poblano pepper, parsley, black pepper

Calcium: Mustard greens, parsley, black pepper

Copper: Mustard greens


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