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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VEGAN POTATO SALAD RECIPES
From allrecipes.com
Author Hayley Sugg
- 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.
HEALTHY VEGAN POTATO SALAD (NO MAYO!) - HEALTHYGIRL …
From healthygirlkitchen.com
Estimated Reading Time 4 minsTotal Time 20 mins
- Cut and quarter the red skin potatoes (or cut into 6 pieces if they're larger). Bring a pot of water to a boil.
- Boil potatoes for 10 minutes or until tender. Make sure your forks easily pierces the potato. Strain and allow the potatoes to cool for 10 minutes.
- In a large mixing bowl, mash the avocado first. Add the mustard, apple cider vinegar, lemon, salt and pepper. Mix until smooth and completely combined.
- Add the dill, cucumber, red onion, celery and cooled potatoes into the bowl. Stir with a spoon or spatula and fold gently. Combine and stir until the potatoes + veggies are evenly coated in the sauce.
NO MAYO VEGAN POTATO SALAD • THE HEALTHY FOODIE
From thehealthyfoodie.com
4.8/5 (4)Total Time 50 minsCategory Side DishCalories 222 per serving
- Clean the potatoes, cut them into bite size pieces and place them in a large stockpot, along with 8 cups of cold water, 2 tablespoons of apple cider vinegar and 1 tablespoon of salt.
- Bring to the boil then reduce to a simmer, cover loosely and cook the potatoes until they are fork tender, about 10 minutes.
- Once cooked, drain the potatoes and place them in a large bowl, then add another 2 tablespoons of apple cider vinegar, toss well and let your potatoes sit for a few minutes while they absorb the vinegar.
- Meanwhile, make the vinaigrette: combine all the ingredients in a glass measuring cup and whisk them vigorously until well combined and slightly emulsified. Pour that vinaigrette right over the warm potatoes and toss delicately until all the potatoes are well coated.
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