Vegan Gluten-Free Three-Color Potato Salad

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Today in this week’s delicious salad series, we have another recipe brought to you from the awesome Earthbound Farm cookbook, Salads for Every Season. We are particularly excited about this recipe because most potato salads are not vegan when topped with the continuously popular potato salad condiment, mayonnaise. Well what this salad is lacking in mayo, it more than makes up for in a bounty of delicious, pallet-pleasing vegetables, herbs and spices. We hope you enjoy it us as much as us!

Vegan, Gluten Free Three-Color Potato Salad

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Serves 6 to 8

  • 1½ pounds small new potatoes, preferably in assorted colors such as red, purple, and yellow, scrubbed (peeling optional)
  • Salt
  • About 4 cups cold water
  • About 8 ounces fresh green beans or wax beans, or a combination of both, trimmed, blanched (see box), and cut into 1-inch lengths (1½ cups)
  • 2 large ripe tomatoes, cored and cut into ½-inch dice
  • 1 small red onion, halved through the stem end, then very thinly sliced crosswise
  • ½ cup Kalamata olives, pitted and halved
  • ⅓ cup chopped fresh flat-leaf parsley
  • 2 tablespoons capers, drained
  • Pinch of dried red pepper flakes
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • Freshly ground black pepper

Place the potatoes in a large pot, and add 1 tablespoon salt and enough cold water to cover. Cover the pot and bring the water to a boil over high heat. Then reduce the heat to medium-low and simmer until the potatoes are tender, 20 to 30 minutes, depending on their size.

While the potatoes are cooking, place the green beans, tomatoes, red onion, olives, parsley, capers, and red pepper flakes in a large mixing bowl, and stir gently to combine.

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Combine the olive oil, lemon juice, and oregano in a small glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste, and set it aside at room temperature.
When the potatoes are tender, drain them immediately, and then let them cool until they can be handled. Cut the potatoes into small pieces, and add them to the bean mixture. Pour the vinaigrette over the vegetables, and toss gently to coat thoroughly. Season with salt and pepper, if desired. The salad can be served at room temperature or chilled. It can be refrigerated, covered, for up to 3 days.
Just in time for a picnic, pair this with some cool iced tea or your favorite white wine!
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