NO vegan mayo, no tofu, no cashews, no blender required! A vegan potato salad that doesn’t require commercial vegan mayo, tofu, cashews, OR a blender! Intro to Vegan Japanese Potato Salad… After that it can spoil. Let your potato salad sit in the fridge for at least an hour or more so that the potatoes soak up the flavor of the dressing. Add the the potatoes to a stock pot and cover by a few inches with water. There are so many yummy things in this dish that you start to forget it’s totally plant-based, dairy-free, and mayo-free. After the salad is cold, add the rest of the dressing according to your taste (I don't generally use quite all of it). Add the tofu and sauté over medium-high heat, stirring frequently until golden on most sides. Boil until just fork tender - 5-10 … A bunch of the potato is lost along with the skin and the skin stops the salted water from soaking into the potato and flavoring it. While the potatoes are cooling, mix together 1 cup vegan mayo, 2 tbsp mustard, 1 tsp apple cider vinegar, 1/2 tsp celery seed, 1/4 tsp garlic powder, and 1/4 tsp salt. total), finely chopped scallions, white and light green parts, (only if using coconut oil), room temperature, (or use 1 tbsp dijon mustard, plus more to taste), Curried Carrot Fritters (only 4 ingredients!) Required fields are marked *. Chill in the fridge until you are ready to serve, top with 1/4 cup green onions if desired. You may also want to replace the mayo with my homemade vegan sour cream recipe with tofu for a lower fat option. If you miss potato salads that have hard-boiled eggs in them, make a batch of my vegan scrambled eggs (using the black salt for an even egg-like flavor) and add about 3/4 cup of the egg to the salad. This vegan Japanese potato salad has creamy mashed potato, corn, carrot, and celery and is topped with tangy and umami okonomi sauce. (This will mellow the flavor of the onion, so it doesn’t overpower the salad). (Mix the dressing in a separate bowl so you don’t have to stir the potatoes too much and break them up. into 1/2 inch sized cubes. I only used the oil and mustard for dressing. I preferred the German version if I had to pick one, but it was a tad boring. Baked Tofu and Sweet Potato Salad A delicious and filling vegan salad, balanced in macronutrients and rich in micronutrients. I am a huge fan of potato salad, especially when it’s super creamy! When done, drain the potatoes and set aside. This classic vegan potato salad is a rich and creamy addition to any summer picnic! Try: Watermelon Arugula Salad with Tofu Feta, Vegan Caesar Salad, Creamy Tahini Kale Salad, or Thai Summer Slaw. You don’t want mashed potato salad)! Add the lemon juice, and season to taste with salt (I started with 1/4 tsp) and freshly-ground black pepper to taste, and even red chili flakes if you desire. I essentially wanted my vegan potato salad to taste like a simple cross between American (mayo based, with veggies) and French-style (oil based, with herbs) potato salad. Mediterranean Bowl . Combined with a delicious dressing made of vegan mayo, mustard, celery seed, and fresh herbs for the perfect blend of flavor! If you make this recipe and don’t salt the potatoes, then I am not liable for any lack of flavor! What about eating alongside (or on top of) a green salad… It almost feels like you’re pouring salt into your stock pot. There are two key factors in making a great potato salad. If you like a dill pickle flavor in your potato salad, add pickle relish or chopped pickles to your potato salad. I haven’t calculated the sodium just because it varies so much depending on the brand of mustard and pickles. Your email address will not be published. Made with perfectly cooked potatoes, red onion, celery, and dill pickle relish. perfect to share at picnics and cookouts – no one will ever guess that it’s vegan. Add the remaining ingredients and stir together gently. Once cooked, drain the potatoes, but do not rinse. You can use tofu as an egg replacer in the potato salad. It’s prepared with a creamy vegan mayo and mustard dressing combined with chunky russet potatoes, celery, sweet onion and sweet pickle relish AND… it’s truly a Southern classic! Set the whole thing in the fridge to cool completely. Now this is the kind of potato salad I can get behind. While the potatoes are cooking, you can start chopping the other ingredients. How to make this vegan potato salad - step by step. After the tofu has been prepared, toss the spinach with the marinated tomatoes and top with hot or cold Sriracha and Soy Sauce Tofu, chopped avocado, and a sprinkle of pumpkin seeds. If you are hosting an outdoor picnic, it’s important to note … This potato salad is so easy to make and requires just a few simple pantry staple ingredients. The first time I made it, I accidentally left it in the freezer and had to throw it out. Subscribe for My Free Vegan Staples eBook! Marinate while you cook the tofu. 55 mins . Creamy, refreshing, and made with everyday ingredients. Tips for making great vegan potato salad every time: *This recipe was originally published on May 7, 2019. Pro Tip: Put the potatoes in a pot of cold water and then turn on the heat. * Percent Daily Values are based on a 2000 calorie diet. If not using the optional ingredients then simply whisk the olive oil and mustard together. Place pot on the stove over high heat and cover. Your email address will not be published. Compared to when I first went vegan, the vegan mayo options available at stores are an order of magnitude better. I’ve known many people who have sworn by boiling the potatoes with the skin on. If you aren’t a fan of celery or pickles, try adding some other crunchy and brine-y mix-ins like fresh bell pepper, and capers or olives. Let your potato salad sit in the fridge for at least an hour or more to soak up the flavors of the dressing! Start by peeling and dicing a small red onion and soak it in cold water. The mustard will help emulsify the oils together into a creamy mixture, long enough to dress the potatoes. It’s just one of those classic meals that reminds you of summertime, good weather, and afternoons spent … Cover and allow the salad to marinate at room temperature for 30 minutes to an hour. Will definitely be making this again. Refreshing and light potato salad with lemony dijon dressing, garnished with dill and homemade cashew cream. And, the process is not much different than regular potato salad… However, this method never seems to work well for me. Always soak the onion before adding it to the salad so it adds flavor without overpowering it. You won't miss the mayo and sugar in this refreshing and easy vegan potato salad. The main protein source is the crunchy baked tofu, covered in tomato and tahini … 15 mins. Add the peeled and diced potatoes to a pot of cold salted water and turn the heat to high until the potatoes boil and become tender enough to break when pierced with a fork. So if you’re looking for a vegan potato salad recipe that’s not only healthy but also really delicious, then read on, my friend! You also won’t have much time to stop and think about it, because you don’t need a blender or any other dishes add from a cutting board, mixing bowl, and a smaller bowl to mix the dressing. This will cook the potatoes more evenly, and prevent splashing boiling water on yourself when you add the potatoes. Mix well until combined. However, I know how unhealthy a classic potato salad is because it normally contains mayonnaise and lots of oil. But don’t worry, we’ll go over it again here. Add the drained potatoes to a mixing bowl with the pickles, celery, red onion, scallions, and the rest of the herbs. Nothing says summertime quite like a cookout–and potato salad is a quintessential side dish to any great BBQ or picnic. Subscribe to my email list to get my free eBook “The Beginner’s Guide to Homemade Vegan Staples” or if you are ready to fully dive into making your own vegan cheese, butter, yogurt, and more check out my cookbook, “The Ultimate Guide to Homemade Vegan Staples!”. Tender chunks of potatoes in a yummy creamy dressing, with just the right amount of crunch and tanginess! Place potatoes in a large pot and cover with water. Start by peeling and dicing a small red onion, then soak it in cold water. Vegan Potato Salad. ». I’ve never been a fan of mayo, so the usual potato salad wasn’t something I enjoyed. Healthy Vegan Potato Salad. August 31, 2018 By Shannon @ Yup, it's Vegan 5 Comments. dairy-free, gluten-free, nut-free, refined sugar-free, soy-free, vegan, vegetarian, small red or yellow potatoes, or a combination, finely chopped (standard sized spears / 5.3 oz. It was really good though, and everyone enjoyed it. I like lots of pickles, which add a little tang and crunch along with the celery and a hint of curry, which is optional, but definitely takes this salad to the next level. Filed Under: Sides, Summer, Trending Tagged With: CSA, gluten-free, grain-free, nut-free, refined sugar-free, soy-free, sweetener-free. (Mix the dressing in a separate bowl so you don’t have to stir the potatoes too much causing them to fall apart. A classic creamy vegan potato salad that has no eggs or dairy and is gluten-free too! If you want an accurate sodium count then I’d recommend calculating that yourself based on the products you have. How to make Vegan Potato Soup: Cook onion 1/2 tsp salt garlic, celery, carrots for 5-7 mins, Add Bay leaf and quickly fry, then add flour and sauté for 2 mins. Finally, pour the dressing over the cooled potatoes and fold everything together until it’s well mixed. You’ll get it from the quinoa, sweet potato, tamari, tofu, peanut butter, green peas and leafy greens. Be careful to fully cook your potatoes, but not overcook them or they will fall apart. How Do I Make Vegan Potato Salad. To give it more creaminess, I emulsify in a small amount of soy milk and coconut oil, but this part is totally optional and does add some saturated fat if you’re monitoring that. And the recipe for that comes from our marinated tofu recipe. But the classic American potato salad … Then, place them in a large bowl and sprinkle with a tablespoon of apple cider vinegar and allow them to cool. Now, let’s talk about this vegan potato salad. Combine the tofu with the potatoes in the serving container. classic vegan potato salad, creamy vegan potato salad, Potato salad Veganaise, vegan potato salad. STOVETOP: Add the potatoes to a large pan and cover with water. Hurray for vegan potato salad! Add lots of salt to the water, and stir. (Tofu directions below.) Save Print. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until just tender, 8-10 minutes. Bring to a boil and then lower heat to a simmer. It has been updated on April 16, 2020, to include new images and more detailed information. Cook time. Total time. Potato salad, including this vegan potato salad, should not be left out at room temperature for more than 2 hours. Cos the tofu is the VIP at this event. Then, place them in a large bowl and sprinkle them with a tablespoon of apple cider vinegar and allow them to cool. 5/7 would make again. I made the dressing in my stand mixer because I’m lazy – it got way thicker than I expected and ended up coating the salad perfectly. If you want a little crunch in your potato salad, add some finely chopped celery. Tomato Basil Salad. My friend remarked “whoa that’s a lot of salt”, and that’s the level you want to be at. When potatoes are … Leave this onion soaking in water and set aside for later. You don’t want mashed potato salad)! I beta tested a pre-published version of this recipe with 3 times as many pickles as are listed in this production version of the recipe, and I used a very small amount of unrefined coconut oil. It’s an addictive appetizer or side dish that is really easy to make. Adding tofu scramble takes the place of boiled eggs, adding both texture and flavor; Using sweet pickles add hints of sweetness and crunch to every bite; Red potatoes with the skins on make this potato salad … It is made of cashews, so it still contains fat, but not processed oil. 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