potato salad and vegetable stir-fry

potato salad and vegetable stir-fry

Vegetarian Potato Salad and Vegetable Stir-Fry

This delicious vegetarian potato salad and vegetable stir-fry is the perfect meal for any occasion. This easy-to-make dish is packed with flavor and nutrition, making it a great choice for any vegetarian. The potato salad is made with boiled potatoes, red onion, celery, and a zesty homemade dressing. The vegetable stir-fry is cooked quickly in a skillet with a flavorful mix of vegetables including mushrooms, bell peppers, and carrots. Both of these dishes can be served as a meal or enjoyed as a side dish.


For the potato salad:

  • 4 large potatoes, peeled and diced
  • 1/2 red onion, diced
  • 2 celery stalks, diced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the vegetable stir-fry:

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 red onion, diced
  • 2 bell peppers, diced
  • 1 cup mushrooms, sliced
  • 2 carrots, diced
  • 1/4 cup vegetable broth
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • Salt and pepper to taste


Potato Salad

1. Begin by boiling the potatoes. Bring a pot of water to a boil over medium-high heat. Add the potatoes and boil for 15-20 minutes until they are tender. Drain the potatoes and set aside.

2. In a medium bowl, combine the diced red onion, celery, olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, and salt and pepper. Stir until all of the ingredients are well combined.

3. Add the cooked potatoes to the bowl with the dressing and stir until all of the potatoes are evenly coated. Refrigerate for at least 1 hour before serving.

Vegetable Stir-Fry

1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2-3 minutes until the onion is soft and translucent.

2. Add the bell peppers, mushrooms, and carrots and cook for an additional 5-7 minutes until the vegetables are tender.

3. In a small bowl, whisk together the vegetable broth, soy sauce, and cornstarch. Pour the mixture into the skillet and stir until everything is well combined.

4. Reduce the heat to low and simmer for 5-10 minutes until the sauce has thickened. Season with salt and pepper to taste and serve warm.

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