Traditionally, I am not a potato salad lover, let alone a vegan potato salad lover. I much prefer chicken salad, or chickpea salad, or honestly, most other salads. My husband, on the other hand, gobbles up potato salad.
Whenever my mom visits, she always makes him a big batch of hers so he can enjoy it. Well, as I mentioned before, she is in town, but is in quarantine, so she cannot currently be making him some potato salad. In all honesty, she probably won’t be making it for herself either.
Like a nice wife and daughter that I am, I decided to make a new version of vegan potato salad, using my mom’s ingredients.
My mom is the worst to get recipes from by the way, “oh just some of this, or this; sometimes I use this.” Or “I can’t remember what I put int here.” She’s a fabulous cook but doesn’t measure. I learned from her, but I am starting to get better (obviously! I need to share my recipes with you!).
Anyways, she creates some great flavors that I tried to mimic here but didn’t have a few of the ingredients. I think it turned out fabulous anyhow.
That being said, to all of my potato salad lovers: This is a non-traditional potato salad we have here. Not only because it’s a vegan potato salad but also because it’s best served warm.
I went crunchy on the potatoes. Crunchy is my jam. I’m not into the mushy business that regular potato salad offers. I realize it’s not exactly mushy, but sometimes, it certainly can be. You feel me?
The baking soda in the boiling water, followed by baking the potatoes, offers a fantastic crunch.
Then the creaminess from the mayonnaise mixture added to that crunch and having it be slightly warm is something like heaven for your taste buds.
For all my non-vegans, simply use regular mayonnaise. You don’t need to make this recipe into a vegan potato salad. It was the mayonnaise we had on hand, and it is easy to shift back and forth. So you’re choice!
But crunchy, creamy, and perfectly warm. Like a gentle hug on your plate. Enjoy it!
Vegan Potato Salad
Serves 4
Ingredients
+ 8 medium yellow potatoes, cubed
+ 2 tsp baking soda
+ 2 tsp olive oil
+ 1/2 shallot, thinly diced
+ 1/4 cup fresh dill, finely chopped
+ 6 Tbsp vegan mayonnaise
+ 1/2 pickle, diced
+ 2 Tbsp diced cucumber (I did this because I don’t LOVE pickles, you could do ane entire pickle in lieu of the cucumber, or you could add celery if you wanted)
+ 1/2 tsp salt + 1 tsp pepper (plus more to taste)
Instructions
1. Preheat oven to 400F.
2. Boil a large pot of water and add 2 tsp baking soda to it.
3. Once water is boiling, add potatoes and cook for 7 minutes.
4. Remove potatoes from water and shake them well. Like, get them fluffy-looking. Seriously, shake it up!!!
5. Coat potatoes in olive oil, place on a baking sheet (I lined mine with a silicone liner, feel free to use tin foil or nothing, it’s up to you!), and bake for 20 minutes.
6. While your potatoes are baking, combine your mayonnaise, shallot, dill, pickle, cucumber, salt, and pepper in a bowl and mix well.
7. Let your potatoes cool slightly. Once they are no longer scolding hot, but slightly warm, add your mayonnaise mixture to them. Mix well to coat your potatoes.
8. Taste and add salt and pepper if necessary. This one is to be served warm! Enjoy!
Is everyone banana breaded out?! I wanted banana bread, but I was pretty sick of seeing and making e
I can actually hear my mom questioning most of this olive bruschetta recipe. Not doubting the delici
It's hard to believe Easter is already here! I have some gluten-free sugar cookies ready for you to
Comments
-
-
Samantha
Great question! Absolutely plain Greek yogurt would be a fantastic substitute!
-
MR
Can you substitute plain Greek yogurt for the mayo??? My husband hates it with a passion