Healthy Vegetable Potato Salad Recipe w/ Bell peppers, tomatoes, radishes, arugula and more! No mayo ;) - - #vegetables #potatoes

Healthy Vegetable Potato Salad

This vegetable potato salad is simple and versatile. Use the sauce and potatoes as a base and build on it by adding your favorite vegetables and herbs.
Course Salad, Side Dish
Cuisine gluten-free, Paleo, Soy-free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Vanessa @


  • 1.75 lbs 800g Potatoes
  • 1 Red Bell Pepper diced
  • 2 Tomatoes diced
  • 6 Radishes halved, sliced
  • Large handful of Fresh Parsley chopped
  • Large handful of Arugula or Rocket
  • 1 Scallion chopped


  • 2 tablespoons Low Sodium Vegetable Broth make sure broth is gluten-free if needed
  • 2 tablespoons Olive Oil
  • 2 tablespoons White Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • Salt and Pepper to taste


  1. Bring a large stock pot filled with water and a teaspoon of salt to a boil. Add potatoes and cook them until they are tender but firm. (This took my potatoes about 12 minutes but will very depending on the size of the potatoes being used.) Drain the water from the potatoes, cool, peel and dice the potatoes.
  2. While the potatoes are cooking, chop the vegetables and prepare the sauce by whisking together the broth, oil, vinegar and mustard.
  3. Pour the sauce over the cooled, peeled and diced potatoes. Allow the potatoes to seep in the sauce for at least 5 minutes before adding the remaining vegetables.
  4. Season the potato salad with salt and pepper to taste. Refrigerate the salad until ready to serve.