No Mayo Vegan Potato Salad Food
NO MAYO VEGAN POTATO SALAD
This No Mayo Vegan Potato Salad is packed with LOTS of herbs and an olive oil dressing that is tangy & delicious. The perfect summer side recipe!
Provided by Rene
Categories Side Dish
Time 1h5m
Number Of Ingredients 9
Steps:
- Add potatoes to a pot and cover with water. Cover with the lid and bring to a boil. Once boiling, remove the lid and continue to boil until fork tender (approx. 15 minutes). Drain and allow to cool.
- While the potatoes are cooling, prepare the dressing. Combine all of the ingredients in a bowl and whisk to combine. Set aside.
- When the potatoes have cooled, cut potatoes in half or quarters and place in a bowl. Add dressing, herbs and red onion to the bowl and gently toss to combine. Place in the fridge for 30 minutes.
- Remove from the fridge and taste. If bitter, add a pinch of sugar and toss to combine. Add salt if needed.
Nutrition Facts : Calories 310 kcal, Carbohydrate 26 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 47 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CREAMY VEGAN POTATO SALAD
We took classic, creamy potato salad -- a summer-time favorite for picnics and BBQ's -- and transformed it to a vegan-friendly side dish. The splash of vinegar and addition of chopped cornichons add just the right amount of zip and crunch.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large saucepan and cover with cold water; season with 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss to coat well. Let cool slightly, about 10 minutes.
- Meanwhile, whisk the vegan mayonnaise, vegan sour cream, cornichon brine, vegan mustard and several grinds of black pepper in a small bowl until smooth and combined. Stir in the parsley, cornichons, celery and scallions to combine.
- Pour the creamy dressing over the potatoes and gently toss with a rubber spatula to combine. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until chilled through, at least 2 hours and up to overnight.
- Sprinkle with paprika before serving.
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From allrecipes.com
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- Grammy's German Potato Salad. View Recipe. Cider vinegar, dressed up with a dash of dry mustard and sprinkling of sugar, makes up the dressing for this vegan German potato salad.
- Vegan Potato Salad. View Recipe. Want creamy potato salad without the mayo? This recipe utilizes fresh avocado and olive oil to create a rich texture while remaining vegan-friendly.
- Veggie Potato Salad for a Crowd. View Recipe. Bright in both flavor and color, this vibrant potato salad features a wide range of vegetables like onions, green beans, cabbage, and tomatoes, all coated in a zippy mustard dressing.
- Plant-Based Potato Salad. View Recipe. This recipe blends great northern beans with avocado to create a rich and creamy dressing without mayonnaise. Recipe creator Geeksr says, "I'm not a fan of some of the mayonnaise replacements out there, so I had to come up with a new base for my potato salad.
- Savory Spanish Potato Salad. View Recipe. In this Spanish version of potato salad, each bite is bold with flavors from green olives, capers, fresh garlic, and red wine vinegar.
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