Creamy Vegan Cucumber Potato Salad Recipes

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CREAMY VEGAN POTATO SALAD



Creamy Vegan Potato Salad image

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

2 pounds red-skinned potatoes (about 6 medium), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons apple cider vinegar
3/4 cup vegan mayonnaise
3 tablespoons vegan sour cream
1/4 cup finely chopped cornichons, plus 1 tablespoon brine
1 tablespoon vegan Dijon mustard
2 tablespoons fresh parsley, chopped
3 stalks celery, finely diced (about 1 cup)
2 scallions, thinly sliced
Paprika, for serving

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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