VEGAN POTATO SALAD
Make a summer favorite plant-based with this super simple (and delicious) Vegan Potato Salad. A new age take with all of the classic flavors.
Provided by Rene
Categories Side Dish
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Carbohydrate 23 g, Protein 3 g, Fat 24 g, SaturatedFat 3 g, Sodium 259 mg, Fiber 3 g, Sugar 1 g, Calories 333 kcal, ServingSize 1 serving
VEGAN POTATO SALAD RECIPE BY TASTY
It's your favorite summer cookout staple with a vegan twist! Cashews are blended into a creamy dressing and tossed with tender red potatoes and a medley of vegetables, like carrots, zucchini, and red onion for added crunch and color. Top it off with fresh dill and parsley and crunchy "bacon" made from roasted mushrooms for a savory finish..
Provided by Tikeyah Whittle
Categories Sides
Time 5h32m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the mushroom bacon: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a nonstick baking mat.
- In a medium bowl, toss the mushrooms with the olive oil, maple syrup, soy sauce, salt, black pepper, and smoked paprika until well coated. Spread the mushrooms in an even layer on the prepared baking sheet.
- Bake the mushrooms for 35-40 minutes until darkened and most of the moisture has been cooked out. Increase the oven temperature to 375°F (190°C) and bake for 10-12 minutes more, until the mushrooms are dried out, but still flexible.
- Make the potato salad: Add the potatoes to a large pot and cover with cold water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain the potatoes and transfer to a large bowl.
- Make the dressing: In a high-powered blender combine the drained cashews, apple cider vinegar, maple syrup, garlic, and 1 teaspoon salt. Blend on high speed until coarsely chopped, then add ¼ cup cold water and continue blending until completely smooth, adding more water, 1 tablespoon at a time, if necessary.
- While the potatoes are still somewhat warm, toss with ⅓ of the cashew dressing until well coated. Let sit for 5 minutes to cool slightly, then fold in the red onion, half of the mushroom bacon, the chopped vegetables, parsley, dill, and another ⅓ of the dressing.
- Just before serving, toss with the remaining dressing and garnish with the remaining mushroom bacon, dill, and parsley.
- Enjoy!
VEGAN POTATO SALAD
This Vegan Potato Salad is tender and delicious, made with herbs and seasonings that add tons of fresh flavor. This recipe is so easy, and it's a great cold dish to serve during the warmer months.
Provided by Tania Sheff
Categories Salad
Time 30m
Number Of Ingredients 6
Steps:
- Place the potatoes into a large stockpot. Fill the pot with water until it is 1 inch over the top of the potatoes and then add a generous amount of salt. Bring the pot to a boil and cook the potatoes for 15-17 minutes, until fork tender. Let them cool.
- Once cooled, peel the skins off the potatoes and cut them into halves (or quarters).
- Place the potato pieces into a large mixing bowl and add the olive oil, scallions, dill, salt, and pepper. Stir gently to combine. Serve.
Nutrition Facts : Calories 307 kcal, Carbohydrate 51 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 262 mg, Fiber 7 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
GREEN GODDESS VEGAN POTATO SALAD
Don't be fooled by the green color-this vegan potato salad is absolutely delicious! It's perfect for potlucks and for those with dietary restrictions. -Laura Wilhelm, West Hollywood, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Meanwhile, chop green onions, reserving white portions for salad. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down sides as needed. Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions and dressing; toss to coat. Refrigerate, covered, at least 1 hour. Top with radishes and additional parsley.
Nutrition Facts : Calories 235 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
VEGAN POTATO SALAD WITH TAHINI
This robustly seasoned vegan potato salad is lively and earthy from a dressing of cumin, charred scallion and loads of tahini, which gives it a rich and creamy texture. This is a good one to make a day or two before you want to serve it as the flavors get better as they sit. Just be sure to let it come to room temperature so everything is at its brightest and most supple.
Provided by Melissa Clark
Categories salads and dressings, vegetables, side dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over high heat and cook until potatoes are just tender, 10 to 15 minutes, depending on the kind of potato. Drain very well.
- Heat the broiler. Arrange 1 bunch scallions on a sheet pan. Thinly slice the other bunch, reserving the slices for serving.
- Season the whole scallions in the pan with salt and pepper, and very lightly drizzle with olive oil. Broil until charred, tossing occasionally, for 3 to 7 minutes. Transfer to a cutting board to cool. Coarsely chop scallions and set aside.
- In a large bowl, whisk together lemon juice, garlic, cumin and a large pinch of salt. Let sit for 1 minute to mellow the garlic and dissolve the salt. Whisk in tahini, then gradually add ice water, 1 tablespoon at a time (about 3 to 6 tablespoons total), until the sauce thickens and is smooth enough to drizzle. The sauce can take 30 seconds to 1 minute to thicken so keep whisking; if it gets too thick, thin it down with a little more water. Taste and add more lemon juice and salt if needed.
- Transfer hot potatoes and charred scallions to bowl with tahini dressing. Drizzle in the remaining 1/3 cup olive oil and toss until potatoes are well coated. Taste and add more salt and lemon juice if needed.
- Let cool to room temperature for at least an hour before serving, or refrigerate for up to 24 hours. The potatoes will absorb the dressing as they sit. Just before serving, taste and add more salt or lemon juice if needed, and toss with the raw scallion slices and herbs.
HEARTY POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, fine sea salt, mayonnaise, lemon, dijon mustard, red onion, hard-boiled eggs, smoked paprika, freshly ground black pepper, dill pickle, chives
Provided by Diana Lopez
Categories Sides
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
- Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
- In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
- Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
More about "vegan potato salad recipe by tasty"
DAMN DELICIOUS VEGAN POTATO SALAD | TASTY KITCHEN: A …
From tastykitchen.com
TASTY VEGAN POTATO SALAD - COURTNEY'S HOMESTEAD
From courtneyshomestead.com
VEGAN POTATO SALAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
DAMN DELICIOUS VEGAN POTATO SALAD | NO OIL, NO MAYO
From hurrythefoodup.com
CLASSIC VEGAN POTATO SALAD
From worldofvegan.com
OLD-FASHIONED VEGAN POTATO SALAD (EASY RECIPE) - THE …
From simple-veganista.com
VEGAN POTATO SALAD - THE STINGY VEGAN
From thestingyvegan.com
PERFECT VEGAN POTATO SALAD - THE CHEEKY CHICKPEA
From thecheekychickpea.com
VEGAN POTATO SALAD RECIPES | ALLRECIPES
From allrecipes.com
VEGAN POTATO SALAD
From veganheaven.org
12 AMAZING VEGAN SALAD RECIPES
From veganheaven.org
THE BEST CLASSIC VEGAN POTATO SALAD. - THE PRETTY BEE
From theprettybee.com
THE BEST HEALTHY VEGAN POTATO SALAD RECIPE - VEGGIE FUN KITCHEN
From veggiefunkitchen.com
THE BEST VEGAN ROASTED POTATO SALAD | VEGAN POTATO RECIPES
From yumveganlunchideas.com
VEGAN POTATO SALAD RECIPE BY TASTY - PINTEREST
From pinterest.com
VEGAN POTATO SALAD RECIPE
From veganurbanite.com
VEGAN POTATO SALAD - BRAZILIAN KITCHEN ABROAD
From braziliankitchenabroad.com
VEGAN TZATZIKI POTATO SALAD - EATING BY ELAINE
From eatingbyelaine.com
THIS SWEET POTATO SALAD RECIPE WITH FRESH SALSA IS A THRIFTY, TASTY ...
From washingtonpost.com
TASTY VEGAN POTATO SALAD | RECIPE | VEGAN POTATO SALADS, …
From pinterest.com
VEGAN POTATO SALAD WITHOUT MAYO - THE CONSCIOUS PLANT KITCHEN
From theconsciousplantkitchen.com
VEGAN POTATO SALAD - VEGAN RECIPES
From recipeforvegans.com
BEST VEGAN POTATO SALAD RECIPES - EGG & DAIRY-FREE - VEGKITCHEN
From vegkitchen.com
CREAMY VEGAN POTATO SALAD | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
VEGAN POTATO SALAD - HEALTHIER STEPS
From healthiersteps.com
SWEET POTATO SALSA SALAD - THE VEGAN ATLAS
From theveganatlas.com
CLASSIC SOUTHERN VEGAN POTATO SALAD | I CAN YOU CAN VEGAN
From icanyoucanvegan.com
THE BEST ITALIAN POTATO SALAD RECIPE | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
HOW TO MAKE LAUREN TOYOTA'S VEGAN POTATO SALAD | CHATELAINE
From chatelaine.com
EASY VEGAN POTATO SALAD • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
VEGAN POTATO SALAD: POTATO PIYAZ - PLANTY AND TASTY
From plantyandtasty.com
VEGAN POTATO SALAD | MICHIGAN POTATOES
From mipotato.com
THE BEST CLASSIC VEGAN POTATO SALAD (OIL-FREE) - SHANE & SIMPLE
From shaneandsimple.com
BEST VEGAN POTATO SALAD RECIPE - TWO SPOONS
From twospoons.ca
VEGAN POTATO SALAD RECIPE - MY VEGAN STUDIO
From myveganstudio.com
FRESH VEGAN POTATO SALAD - LIGHT + BRIGHT SUMMER PARTY DISH
From simplegreensmoothies.com
VEGAN POTATO MEALS - THERESCIPES.INFO
From therecipes.info
30 VEGAN SALADS THAT ARE ACTUALLY FLAVORFUL | TASTE OF HOME
From tasteofhome.com
FAT FREE VEGAN RECIPES - DANNY'S BLOG
From dennis-home-john.github.io
THE BEST VEGAN POTATO RECIPES - 78 FANTASTIC RECIPES - ZARDYPLANTS
From zardyplants.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love