Vegan Potato Salad with Purple Sweet Potatoes and Balsamic Truffle Glaze

1/2 Purple Sweet Potato chopped

2 small bags of mixed purple and fingerling potatoes washed and chopped


1/4 Red Onion Sliced

1/4 cup White Balsamic


Fresh Herbs Parsley, Cilantro, diced

1/2 cup Vegan Mayo

Garnish: Balsamic Truffle Glaze, Marash Red Pepper, Urfa Pepper or Black Pepper

Bake Purple Sweet Potato for approximately 30 to 40 minutes, when it slices in half it’s done. Chop 1/2 potato.

Potatoes: Slightly peel, wash and chop into quarter pieces. Boil 10 minutes, salt, do not overcook, check for doneness.

Vinaigrette: Combine Vinegar, salt, add EVOO and herbs. Fold into Potatoes. Add Fresh herbs and Vegan Mayo. This recipe can also be easily adjusted with the EVOO and Mayo, just eye how creamy you would like to be.

Absolutely loved the combo of Purple Sweet potato with the fingerlings. Adding vinaigrette to mayo makes for a wonderful Potato Salad dressing combo. Fresh herbs, almost any combo works. But these two were magic.
This was served in combination of the Cabbage Salad and Black Bean Walnut Burgers. An amazing combination. Enjoy!

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