Vegan Mexican Potato Salad Food

MEXICAN POTATOES

Steps:

• Wash and slice potatoes in half or quarters (leave skin on).
• The potato pieces should be uniformin size so they cook evenly.
• Place in pot and cover with water and 2 teaspoons salt.
• Boil for 7-8 minutes, or until potatoes are slightly soft when poked with a fork. YOU DO NOT WANT TO COOK THEM ALL THE WAY THROUGH. About half way will suffice.
• Cooking time varies based on the size of potatto pie
• Drain potatoes in a colinder and rinse with cold water to stop the cooking process.
• Leave a few minutes to cool.
• Add cooled potatoes to a large Ziplock bag.
• Now, add the lime juicie, zest and seasonings.
• Lock tthe bag, and shake potatoes, covering all the potatoes with the lime juice and seasoning.
• DO NOT ADD CILANTRO
• If you make ahead, put in the refrigerator (I left them overnight)
• Pre-heat oven to 400 degrees.
• Line a baking sheet with a silicone mat.
• Put contents of bag on baking sheet
• Cook for 30 minutes
• Place in a bowl.
• I added a little more lime juice and the chopped cilantro and served.
• You can also add a little lime zest for added lime flavor.

VEGAN MEXICAN POTATO SALAD

Steps:

• First, cube the potatoes into 1-inch cubes, add them to a large pot, and cover with water. Bring to a low boil and add a generous pinch of salt. Reduce the heat to simmer for 10-12 minutes, or until tender when pierced with a fork.
• Drain the potatoes, then transfer them to a baking sheet in a single layer and toss with vinegar and another pinch of salt. Let the potatoes stop steaming, then transfer them to your fridge to cool more.
• Chop the celery, red and green onions, and jalapeños. Add them all to a large mixing bowl. Mix the vegan mayo, crema, pickled jalapeño juice, and minced chipotle peppers together in a small bowl.
• Transfer the cooled potatoes to the bowl of vegetables and combine. Add in the sauce and stir to coat the salad evenly. Taste and season with salt and pepper to your preferences. Cover and chill the salad for ~30-60 minutes before serving. Happy eating!

CREAMY VEGAN POTATO SALAD

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.

POTATO SALAD

Steps:

• For the mayonaise:.
• In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base.
• With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Keep covered in the refrigerator for up to 3 days.
• For the salad:.
• Place the egg in a pan of tap water. Cook, covered, for 15 minutes. Place the egg in a bowl of ice.
• In the mean time bring another pot of water to boil with the potato. Cook just shy of well done, about 25 minutes. A paring knife should meet some resistance when inserted into the potato.
• While the potato is cooking, fry the bacon crisply. Place it between two sheets of paper towel and roll over it with a rolling pin (or a glass jar). Reserve the crushed bacon.
• Chop all the ingredients to your choice of size. I personally prefer a fine chop. Stir all the ingredients except the mayonnaise and bacon together to achieve a thorough mix.
• Fold in the mayonnaise, sprinkle on the bacon crumbs, serve and enjoy.

VEGAN POTATO SALAD

Steps:

• Put the potatoes in a pan, season with salt and cover with cold water. Bring up to a boil and simmer for 15-20 mins, until they're tender. Drain and leave to steam-dry in a colander for 5 mins. If the skins are papery and peeling away, you can rub them off, if you like.
• Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.
• Stir in the mayo, mustard, shallot, capers and herbs (saving a little to garnish). Check the seasoning and add a little more salt or vinegar, if you like. Scatter over the remaining herbs and serve.