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hands preparing parsley over bowls with cauliflower, lemons and tomato

Gorgeous Green Potato Salad

Print Recipe
Super easy potato salad, AND a great way to get in your greens! This pairs perfectly with a tofu steak!
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword Green, pesto, potato salad
Dietary Preference dairy free, vegan, vegetarian
Author Desiree Nielsen, RD

Ingredients

  • 1 pound cooked baby potatoes, cut into bite-sized pieces
  • 1/4 small green cabbage, shredded (~2 cups)
  • 2 cups roughly chopped curly parsley
  • 2 cups baby greens (ex. kale, spinach or arugula)
  • 1/4 cup vegan pesto
  • 1/4 cup vegan mayo
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste
Imperial - Metric

Instructions

  • Combine dressing ingredients and then toss well with salad in a large salad bowl. Give each portion a good squeeze of fresh lemon before serving.