Sunshine Turmeric Potato Salad {vegan}

Prep Time 10 mins Cook Time 15 mins
Serves 6

This recipe can be made a day ahead, and keeps well in the refrigerator for up to three days after being first eaten.


  • 1 pound fingerling potatoes, sliced in half vertically
  • 1/4 cup sliced and coarsely chopped red onion
  • 2 tablespoons minced parsley
  • 1 clove garlic, chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons minced fresh thyme
  • 2 teaspoons Sunshine Dust powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup + 1 tablespoon extra virgin olive oil


  1. Bring 6 cups water and 2 teaspoons salt to a boil. Add potatoes and cook for 15 minutes, until just tender when a fork pushes through. Drain and rinse with very cold water, to stop the cooking. Pat dry if needed, and set in a bowl with red onion and parsley.
  2. In a blender or mini food processor add garlic, vinegar, mustard, thyme, Sunshine Dust, salt, pepper. Pulse a few times to get things mixed. Then slowly stream in olive oil, through hole on top, and blend on high for 20 seconds. Stop, stir, and blend again for 20-40 seconds, until completely smooth and it comes together. Stir sauce into bowl with potatoes, and garnish with extra parsley, salt, and pepper.


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