SUMMER POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, salt, corn, dijon mustard, pickle juice, red bell pepper, vegan mayonnaise, paprika, salt, pepper, celery, dill pickle, red onion, green onion, fresh dill, fresh chives
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
- Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
- Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
- Dice the red bell pepper, removing the ribs and seeds.
- Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
- In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
- Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
- Sprinkle the potato salad with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 447 calories, Carbohydrate 47 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams
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
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
CLASSIC POTATO SALAD RECIPE BY TASTY
This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.
Provided by Tikeyah Whittle
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large pot and cover with cool 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 and transfer the potatoes to a large bowl.
- Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
- In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
- While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
- Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams
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!
More about "vegan potato salad recipe by tasty"
OLD-FASHIONED VEGAN POTATO SALAD (EASY RECIPE) - THE …
From simple-veganista.com
5/5 (17)Total Time 35 minsCategory SideCalories 215 per serving
- Place potatoes in a large pot, cover potatoes with 1 1/2 inch of water, add generous pinch of salt. Bring to a boil, reduce heat to a gentle boil and cook about 15 – 20 minutes, until potatoes are just fork tender. Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer). Pinch the potato skin with your thumb and forefinger, skin should come off with ease. Cut the potatoes into 1/2 inch cubes. Alternatively, cube the potatoes first, then boil.
- In a small bowl, combine the mayo, mustard, ground celery seed, salt and pepper, and mix well. If dressing is too thick, add a tad more water or lemon juice. Alternatively, if dressing is too thin, add more mayo. If using store bought mayo, I like to add 2 tablespoons of water to thin, as store bought may is very thick.
- In a large bowl (or pot you cooked the potatoes in) place the potatoes, onion and optional celery. Pour the dressing over top and mix to combine. Season with mineral salt and fresh cracked pepper.
VEGAN POTATO SALAD RECIPES
From allrecipes.com
- Grammy's German Potato Salad. View Recipe. Cider vinegar, dressed up with a dash of dry mustard and sprinkling of sugar, makes up the dressing for this vegan German potato salad.
- Vegan Potato Salad. View Recipe. Want creamy potato salad without the mayo? This recipe utilizes fresh avocado and olive oil to create a rich texture while remaining vegan-friendly.
- Veggie Potato Salad for a Crowd. View Recipe. Bright in both flavor and color, this vibrant potato salad features a wide range of vegetables like onions, green beans, cabbage, and tomatoes, all coated in a zippy mustard dressing.
- Plant-Based Potato Salad. View Recipe. This recipe blends great northern beans with avocado to create a rich and creamy dressing without mayonnaise. Recipe creator Geeksr says, "I'm not a fan of some of the mayonnaise replacements out there, so I had to come up with a new base for my potato salad.
- Savory Spanish Potato Salad. View Recipe. In this Spanish version of potato salad, each bite is bold with flavors from green olives, capers, fresh garlic, and red wine vinegar.
- Russian Beet and Potato Salad. View Recipe. This vegan potato salad is pretty in pink thanks to the addition of beets and carrots for a Russian spin. Chopped dill pickles and a drizzle of Champagne vinegar ensure a tangy and tasty dish.
- Patate Prezzemolate (Vegan Italian Potato Salad) View Recipe. After one bite of this herbaceous potato salad, you'll wonder why the mayo-laden variety is so popular.
- Potato Salad with Radishes. View Recipe. Radishes add a distinctive crunch and refreshing flavor to this vegan potato salad recipe. Coated in a chive vinaigrette, it makes the ultimate springtime side dish.
- Light and Easy Greek Potato Salad. View Recipe. If you're avoiding mayonnaise, but also not a fan of mustard-based dressings, this is the recipe for you. Tender pieces of red potato are tossed in a light vinaigrette flavored with oregano, rosemary, and a pinch of red pepper flakes.
- Grilled Mustard Potato Salad. View Recipe. Giving the potatoes a quick cook over the grill imbues them with a hint of smokiness. An excellent side choice to go with other grilled vegan recipes.
VEGAN RECIPES - TASTY
From tasty.co
DAMN DELICIOUS VEGAN POTATO SALAD | NO OIL, NO MAYO
From hurrythefoodup.com
10 VEGAN POTATO SALAD RECIPES FOR EVERY OCCASION
From forksoverknives.com
5/5 (1)
ULTRA CREAMY VEGAN POTATO SALAD - MY DARLING VEGAN
From mydarlingvegan.com
VEGAN POTATO SALAD - THE STINGY VEGAN
From thestingyvegan.com
FRESH VEGAN POTATO SALAD - LIGHT + BRIGHT SUMMER PARTY DISH
From simplegreensmoothies.com
VEGAN POTATO SALAD (CREAMY, EASY) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
VEGAN SUPER BOWL RECIPES - NAMELY MARLY
From namelymarly.com
30 VEGAN SALADS THAT ARE ACTUALLY FLAVORFUL | TASTE OF HOME
From tasteofhome.com
EASY VEGAN POTATO SALAD • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
CHEESY VEGAN POTATO CASSEROLE RECIPE - FORKS OVER KNIVES
From forksoverknives.com
EASY VEGAN POTATO SALAD RECIPE | YUP, IT'S VEGAN
From yupitsvegan.com
VEGAN POTATO SALAD - THIS SAVORY VEGAN
From thissavoryvegan.com
EASY VEGAN POTATO SALAD RECIPE #RECIPE #VEGANRECIPES …
From thebestlifetoday.org
TASTY VEGAN POTATO SALAD - COURTNEY'S HOMESTEAD
From courtneyshomestead.com
VEGAN PASTA SALAD - EAT SOMETHING VEGAN
From eatsomethingvegan.com
CLASSIC VEGAN POTATO SALAD - WORLD OF VEGAN
From worldofvegan.com
19 TASTY VEGAN POTATO SALAD RECIPES - COPY ME THAT
From copymethat.com
POTATO RECIPES ARCHIVES | PAGE 9 OF 12 | WOOLWORTHS TASTE
From taste.co.za
MINTED NEW POTATO SALAD RECIPE | DELICIOUS. MAGAZINE
From aetro.dynu.net
You'll also love