Introducing you to a delicious Vegan Potato Corn salad recipe with a turmeric mustard dressing. It is very easy to whip up and a perfect recipe for picnics, grilling days, and get-togethers. Potato salads can get too heavy but this is a no mayonnaise vegan potato salad. It is got an amazing flavor of mustard and turmeric. You can’t go wrong with this combination! I love adding spinach to this recipe as the base which beautifully balances the salad. The dressing pairs well with any green salads so you can whip up a batch and keep it at home.

Happy Cooking!

Servings: 4-6 servings

Prep Time: 20 mins

Cooking Time: 10 mins

Marinating Time: 2-4 hours

Total Time: 3-4 hours

Ingredients: 

• 1.5lb baby Potatoes- I used tricolor potatoes

• 2/3 cup Corn kernels

• 5-6 oz Baby Spinach 

• 1/4 cup Parsley chopped

• 1/4 cup grated Parmesan cheese

Dressing:

• 1/4 tsp Turmeric 

• 1 Shallot roughly chopped

• 1 tsp yellow Mustard 

• 1/4 tsp honey mustard 

• 1 tbsp Nutritional yeast-optional

• 2-3 tbsp Lime juice

• 1/4 cup extra virgin olive Oil- I used an Italian chili garlic olive oil

• 2 -3 cloves Garlic 

• 1/4 tsp pepper

• About 0.5-1 tsp Salt to taste 

• 1/4-12 cup water

Directions: 

1. Wash and boil potatoes with salt (about 1 tsp) till tender. I boiled them in the instant pot for 3 mins pressure cooked natural release. Check notes.

2. For the dressing- blend together shallots, garlic, turmeric, salt, pepper, mustards, nutritional yeast, lime juice, oil. Blend till smooth. Add about 1/4 cup of water and blend. Add more water a tablespoon at a time till it's the consistency you like.

3. When the potatoes are done boiling if the skin is thick peel it. If it’s thin I like keeping the peel on. Cut them in half or as needed to be bite-size.

4. In a bowl, add the boiled potatoes. Depending on how thick the skin is, peel them.

5. Add the corn, parsley, and dressing and mix it together. Let it marinate for 2-4 hours. You can let it marinate in the fridge overnight.

6. Assemble- On a plate layer washed baby spinach. Top it with the potato salad. I like to leave 1-2 inches all around the spinach.

7. Optional- Mix the spinach in with the salad and serve instead of laying it on the base.

8. Garnish with grated cheese and serve.

Notes/Tips:

• If you use larger potatoes, use gold and be sure they are boiled well. Larger potatoes will take longer to boil than baby potatoes.

• You can add black/white beans to it if you like.

• Nutritional yeast is optional but it adds a creamy texture. You can add 1 tbsp goat cheese or mayonnaise instead if you don’t have it.

• Use any Extra virgin olive oil you like The flavor you choose will add a flavor profile. If you do not use a chili olive oil add 1/4- 1/2 tsp chili flakes for some spice.

• If you want you can use arugula/rocket leaves instead of spinach.

• This dressing is delicious for any green salad. You can make this and keep it in the fridge for 1-2 weeks in an airtight contianer.