2tablespoonsLow Sodium Vegetable Brothmake sure broth is gluten-free if needed
2tablespoonsWhite Wine Vinegar
Salt and Pepper to taste
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.
While the potatoes are cooking, chop the vegetables and prepare the sauce by whisking together the broth, oil, vinegar and mustard.
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.
Season the potato salad with salt and pepper to taste. Refrigerate the salad until ready to serve.
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