Potato salad is a classic dish that never seems to go out of style. But what happens when you want to enjoy this delicious side dish without using any animal products? Enter the creamy vegan potato salad! This dish is easy to make and incredibly tasty, and it doesn't require any egg or dairy-based ingredients! Instead, we'll be using this delicious veganaise (vegan mayonnaise recipe).
If simple baked potato recipes are your favourite, then you'll love some of my other vegan potato side dishes like this simple Smashed Baked Potato recipe, this super yummy Baked Potato Side Dish, or if you prefer a potato salad, then you'll love this Baked Potato and Pomegranate Salad.
Why You'll Love This Recipe
What sets this recipe apart, is its ultra creamy dressing that will only take you 30 seconds (maybe even less!) to make. You can also use store bought veganaise, but this particular veganaise recipe is super creamy and is a flavourful dressing that perfectly complements the tender, baked potatoes. Whether you're a vegan, vegetarian, or just looking to switch up your traditional potato salad recipe, this creamy vegan potato salad is sure to be a hit at your next cookout or family gathering. So, grab your apron and let's get started on this delicious and healthy recipe!
Step by Step Instructions For A Healthy Vegan Potato Salad
Gather The Ingredients
For this delicious vegan potato salad, you will need the following ingredients:
- 800 grams of white potatoes (or 13 small potatoes)
- ½ medium-sized red onion
- ½ cup of garlic chives (30 grams)
- 1.5 to 2 cups of vegan mayonnaise (I recommend you make exactly 2 servings of my veganaise recipe)
- Salt and cracked pepper for taste
Step by Step Instructions:
- Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- Thoroughly wash the potatoes, leaving the skins on (optional: you can remove the skins if desired).
- Cut the potatoes into 2cm cube-sized pieces.
- Line a baking tray with baking paper.
- Place the potatoes on the lined baking tray.
- Bake the potatoes for approximately 45 minutes or until they are just soft.
- Finely slice the garlic chives.
- Dice the red onion into small pieces.
- If not using store-bought vegan mayonnaise, prepare the veganaise.
- Remove the baked potatoes from the oven and allow them to cool.
- In a large bowl, combine the cooled potatoes, veganaise, garlic chives, and diced red onion. Mix until well combined. Add salt and cracked pepper for taste.
- Serve the vegan potato salad immediately or refrigerate and serve when ready.
- The potato salad can be refrigerated for up to 3 days.
Note: Adjust the quantity of vegan mayonnaise according to your desired consistency.
Tips for making the perfect vegan potato salad
- Use firm potatoes that hold their shape well when cooked, such as Chat Potatoes, Yukon Gold or Red Potatoes.
- Don't overcook the potatoes, or they will become mushy and break apart when mixed with the dressing.
- To add more flavour, add lemon juice or dijon mustard to the vegan mayonnaise dressing
Variations to the recipe - herbs, vegetables, or protein
This recipe is versatile and can be customised to your liking. Here are some ideas for variations:
- Add some crunch to your potato salad by mixing in chopped celery or chopped pickles.
- For a protein boost, you can add some chickpeas, tofu, or tempeh to the potato salad.
- Use any fresh herbs such as dill, chives (as specified in the recipe already), or fresh basil.
- Mix in some roasted vegetables like bell peppers, zucchini, or tomatoes for a colourful and nutritious twist.
- For a cheesy flavour, you can add some nutritional yeast to the dressing (I would add 3 tablespoon to this recipe, and sprinkle some more on top before serving)
- If you prefer a sweeter taste, you can add some diced apples, raisins, or dried cranberries to the potato salad.
Vegan Potato Salad
Ingredients
- 800 grams white potato I like to use Chat Potatoes
- ½ medium red onion
- ½ cup garlic chives 30 grams
- 1½ to 2 cups vegan mayonnaise (2 x servings of this recipe) store bought is fine too
- salt and cracked pepper for taste
Instructions
- Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- Thoroughly wash the potatoes, leaving the skins on (optional: you can remove the skins if desired).
- Cut the potatoes into 2cm cube-sized pieces.
- Line a baking tray with baking paper.
- Place the potatoes on the lined baking tray.
- Bake the potatoes for approximately 45 minutes or until they are just soft.
- Finely slice the garlic chives.
- Dice the red onion into small pieces.
- If not using store-bought vegan mayonnaise, prepare the veganaise.
- Remove the baked potatoes from the oven and allow them to cool.
- In a large bowl, combine the cooled potatoes, veganaise, garlic chives, and diced red onion. Mix until well combined. Add salt and cracked pepper for taste.
- Serve the vegan potato salad immediately or refrigerate and serve when ready.
Leave a Reply