Vegan Potato Salad Food

VEGAN POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer. Cook until potatoes are slightly fork tender* and drain. Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.
• While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle and pepper to a large bowl. Stir to combine, cover and place in the fridge until ready to use.
• When potatoes are cool enough to handle, cut into quarters**. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.
• Place in the fridge until completely cool - at least 1 hour.
• Serve and enjoy.

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.

VEGAN RED POTATO SALAD FROM WHOLE FOODS COOKBOOK

Steps:

• Quarter potatoes and steam for 20-30 minutes, or until tender.
• Toss vegetables in a large bowl with salt and pepper and set aside.
• While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
• Add juice, vinegar, basil, and spices, processing until smooth.
• Once potatoes cool, add them to the bowl of seasoned veggies.
• Mix well.
• Drizzle in dressing and toss to coat.
• Most Excellent!

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.