Surat, Gujarat
6 hours ago
Free shipping on all orders!



Vegan Rainbow Potato Salad

YIELD

15 mins

PREP TIME

15 mins

BAKE TIME

30 mins

TOTAL TIME

Ingredients

Ingredients for the salad:
	•	1 ½ lbs colorful tiny potatoes
	•	½ cup Anthony’s Goods White Quinoa
	•	1 cup water 
	•	3 Persian cucumbers, chopped
	•	¼ red onion, chopped
	•	6 colorful mini sweet peppers, chopped 
	•	Large bunch dill, chopped

Ingredients for the dressing:
	•	2 tbsp olive oil
	•	2 tbsp red wine vinegar
	•	1 tbsp freshly squeezed lemon juice 
	•	1 tbsp whole grain Dijon mustard
	•	1 tsp Anthony’s Goods Cumin Seed Powder
	•	½ tsp Anthony’s Goods Sumac 
	•	Salt and pepper, to taste 

Instructions

Who said potato salad has to be beige, boring and slathered in mayo? Not us–not now, not ever!

1. Rinse the potatoes and add them to a pot with salted water. Bring to a boil, then cook until fork tender. 

2. In a small pot, add the quinoa and 1 cup water. Bring to a boil then let simmer until all of the water has been absorbed (about 15 mins). 

3. Drain the potatoes and set them aside to cool. 

4. Meanwhile, prepare the rest of the ingredients and add them to a large bowl.

5. In a small bowl, whisk together the ingredients for the dressing. 

6. Chop the potatoes in half and add them to the salad bowl. Pour the cooked quinoa in as well. 

7. Toss with the dressing and serve. 

LEARN TO MAKE IT

LATEST RECIPES

Gluten Free Maple Pecan Scones

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Read more
Creamy Chickpea, Leek and Potato Soup

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Read more
Roasted Fall Vegetable and Quinoa Bowl

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Read more
Mixed Berry Custard

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

Read more