November 16

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Vegan Potato Salad Recipe

By Gladys Wangari

November 16, 2021


Potato salad is one of the most versatile dishes. It can be a main course, a side dish, a starter or a dip. It makes a fantastic addition to a summer barbecue, a family dinner or a takeaway lunch.

But most of the time, it uses dairy. Not cool.

It’s one of the most popular recipes with vegans and vegetarians for its creamy texture, so if you thought that animal products were necessary to make fantastic food, this recipe will change your mind.

Ingredients:

  • 500g potatoes
  • 1/2 tbsp. olive oil
  • 1 red onion
  • 20g fresh chives
  • 4 tbsp. vegan mayo
  • 2 tbsp. vegan cream cheese
  • salt and pepper to taste
  • other herbs if you fancy – fresh basil, coriander, spring onion, dill, etc.

If you’re going to make your own dressing instead of using store-bought alternatives, you will need the following:

  • 5 tbsp. aquafaba (water youndrain from a can of chickpeas)
  • 2 tbsp. lemon juice
  • 1 tsp mustard
  • 1 tsp salt
  • 11/2 cup (approx. 375ml) oil

Equipment:

  • chopping board and knife
  • vegetable peeler (optional)
  • Medium sized oven tray
  • Large salad bowl
  • Small bowl
  • Hand blender (if making your own dressing)

Method:

1.First, decide whether you would like peeled or unpeeled potatoes. If using new potatoes, or going for a more rustic look, leave the skin on.

2.Cut the potatoes into half-inch chunks using a chopping board and knife.

If using small new potatoes, cut them in half; for larger new potatoes, cut them into quarters, and for anything bigger, chop them into chunky cubes.

3.Now add your potatoes to the mixing bowl, and add salt and pepper.

4.Spread the thinly sliced potatoes on an oven tray and bake in the oven for 30-35 minutes.

5.Wait for the potatoes to cook, then finely chop your red onion and mix it with the cooked potatoes.

6.If you’re using store-bought alternatives, just mix the vegan mayo and cream cheese together in a small bowl with a fork. Then add your lemon juice.

To make the dressing thinner, add a little bit of room temperature water at a time and stir until you reach the desired consistency. If making your own dressing, see the steps at the end of the page.

Finely chop the chives and any other herbs you want to use, then stir them into your creamy sauce.

7.If you bake your potatoes until they are easily pierced with a fork, take them out of the oven and leave them to cool for 10 minutes.

8.Now combine the potatoes and onions in a large bowl.

After mixing the dressing in with the potatoes and onions, place them into the refrigerator for at least an hour.

Once you’re ready, it’s good to serve this dish as a side dish for tomato soup, vegan burger or grilled vegetable kebabs.

Gladys Wangari

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