Veggie-Loaded Vegan Potato Salad

Veggie-Loaded Summer Potato Salad via Nutritionist in the Kitch

Veggie Loaded Vegan Potato Salad

I can’t believe how June has flown by!

It’s already almost the end of the month and I’m sure many of you are feeling eager to really get the Summer started. School is out right away, all the festivals are beginning, the Farmer’s Markets are in full force, and those hot Summer nights are officially here.

All Summer long the BBQ becomes my favourite cooking appliance (is it an appliance?) and my husband and I host a lot of dinners at our home (we got string lights for the backyard last year and I’m smitten!). It’s a pleasure for me to create meals that combine delicious grilled goodness with Summer favourites like vegan potato salad.

Veggie-Loaded Summer Potato Salad via Nutritionist in the Kitch

I remember growing up and potato salad was always a part of our Summer dinners as a family, but the potato salad we ate then was in a big tub from the deli section of the grocery store…with preservatives up the ying yang (can you picture the one I’m referring to? There was often a macaroni salad right beside it).

Nowadays I still love potato salad, but in a different way. I prefer my potatoes roasted, with the skin on for extra nutrients and fibre and a slightly crispy texture, tossed with a ton of bright, fresh, raw vegetables, and a creamy dressing that is dairy-free, and of course nutrient-rich!

Veggie-Loaded Summer Potato Salad via Nutritionist in the Kitch

Potatoes in general are quite filling even though they don’t contain many calories, and they are very nutritious. I was really happy when, in the wellness world, the idea that potatoes were “bad for you” because are they are a starch faded away.

Potatoes, especially the Little Potato Company Creamer potatoes that I used for this recipe, contain vitamin C and B6, minerals like potassium, antioxidants and fibre. They’re also naturally gluten-free, which make them a good carbohydrate source for individuals with gluten sensitivities.

When The Little Potato company asked me to make some magic with their Creamer potatoes I knew a Summer inspired potato salad that I could serve alongside food from the grill was the perfect place to start!

Veggie-Loaded Summer Potato Salad via Nutritionist in the Kitch

Not only does this salad contain potatoes, it’s also filled with raw and crunchy cabbage, spinach, peppers, onion, and parsley. To keep in step with that traditional rich potato salad dressing, I whipped up a citrusy and creamy tahini dressing that amps up the flavour and brings in healthy fats, vitamins, and minerals.

Also, because I’m often on-the-go in the Summer, I wanted to incorporate the portability in this recipe hence the jars. Plus, let’s be honest, it’s just more fun to eat salad out of a jar….and it looks pretty! 

Veggie-Loaded Summer Potato Salad via Nutritionist in the Kitch

So, this Summer, the next time you are heading out to a BBQ or hosting one at your home, mention to the guests that you’ll be bringing the potato salad, and let them be very pleasantly surprised when you show up with this one!

Those tubs of “homestyle” potato salad can stay on those deli-shelves!

Veggie-Loaded Summer Potato Salad Jars via Nutritionist in the Kitch


Do you have a healthy twist on traditional potato salad that you love to make? How do you amp up the nutritional value? I’d love to hear about it in the comments below! 

Veggie-Loaded Summer Potato Salad Jars via Nutritionist in the Kitch

Veggie-Loaded Summer Potato Salad

Yield: 2
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

A delicious vegan and healthy twist on potato salad packed with veggies and a creamy tahini dressing.


Potato Salad:

  • 2 cups yellow or red baby potatoes
  • 1 cup sliced or shredded red cabbage
  • 2 cups spinach
  • 1/2 cup red onion, thinly sliced
  • 1 red bell pepper, diced
  • 2 tablespoons chopped fresh parsley

Tahini Dressing:

  • 3 tablespoons tahini
  • juice of 1 lemon
  • 1 1/2 tablespoons pure maple syrup
  • 1 clove garlic, crushed
  • 1/4 teaspoon salt
  • pinch of black pepper
  • 2-3 tablespoons water


  1. Preheat the oven to 350 degrees.
  2. Cut the potatoes in halves or quarters and spread over a baking pan covered in parchment paper.
  3. Roast the potatoes for 15 minutes, flip, then roast for 15 more minutes.
  4. Once cooked, remove from the pan, place in a large bowl, and put in the fridge to cool.
  5. Prepare the dressing by adding all of the dressing ingredients to a small food processor, small blender, or a bowl.
  6. Blend until smooth, or whisk together until smooth*
  7. Set the dressing aside.
  8. Using two mason jars (about 3 cups in volume each), layer the spinach, parsley, cabbage, onion, bell pepper, and cooled roasted potatoes as preferred.
  9. Divide the dressing into two portions, and when you are ready to eat, simply drizzle the dressing into the jars and mix, or transfer to a bowl and enjoy!


*A blender/processor will work best for the dressing as it will emulsify this way, but in a pinch, whisking will work too!

Nutrition Information:

Amount Per Serving: Calories: 330Total Fat: 12gCarbohydrates: 48gFiber: 9gProtein: 8g

Have a lovely rest of your Sunday!

 Disclaimer: This post was sponsored by The Little Potato Company, but as always the thoughts and comments expressed are my own.

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

Leave a Comment

Your email address will not be published. Required fields are marked *