Plant Based Potato Salad


  • 4 medium peeled potatoes
  • 150g mixed Asian green lettuce leaves
  • 3 sliced tomatoes
  • 1 diced red onion
  • 1/2C plain soy yogurt
  • Juice of one lemon
  • ¼ tsp black pepper
  • ½ tsp salt
  • Balsamic vinegar


  • Dice the potatoes into roughly equal cubes and boil on medium-high heat for ~8 minutes or until they are tender. Strain and run under cold water.
  • In a large salad bowl toss the lettuce, tomatoes and onion. Add the potatoes.
  • To make the dressing whisk together the yogurt, lemon juice, salt and pepper with a fork.
  • Stir the dressing well through the salad.
  • Serve with drizzled balsamic vinegar.



About Vegiesaurus

I am a 23 year old medical student currently on placement in Melbourne. I spend much of my spare time cooking healthy vegetarian food.
This entry was posted in Plant Based Potato Salad, Recipes, Salads. Bookmark the permalink.

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