Vegan Potato Salad Recipe

Who doesn’t adore potato plate of mixed greens? I mean… I certainly don’t know any individual who doesn’t cherish it.

Furthermore, there is no purpose behind veggie lovers to pass up a great opportunity.

This isn’t one of those vegetarian potato servings of mixed greens that just takes the exemplary form and uses veggie lover mayonnaise rather and voilá it’s vegetarian. Not saying there is anything amiss with that, it’s absolutely great to do that really, yet… our adaptation is somewhat more exceptional.

Be that as it may, you will scarcely believe, each and every individual who has ever eaten it has basically swooned. Furthermore, I’m not in any event, kidding! I really loathe the word swoon. Who swoons over food? Any individual who attempts this potato plate of mixed greens – that is who swoons over food.

Vegan Potato Salad

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Recipe by lovingitveganCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

A vegan potato salad that doesn’t require commercial vegan mayo, tofu, cashews, OR a blender! Creamy, refreshing, and made with everyday ingredients.

Ingredients

  • For the Potatoes:
  • 10 Medium Potatoes (~4 and 1/2 pounds/2 kilograms raw unpeeled weight)

  • 1 Tbsp Olive Oil

  • 1/8 tsp Salt

  • 1/8 tsp Ground Black Pepper

  • For the Onions/Garlic:
  • 1 Medium Onion

  • 1 tsp Crushed Garlic

  • 1 tsp Olive Oil

  • 2 Tbsp Soy Sauce*

  • 2 Tbsp Maple Syrup

  • 1 tsp Dried Rosemary

  • 1/8 tsp Liquid Smoke

  • For the Mayonnaise/Topping:
  • 1 cup (240g) Vegan Mayonnaise

  • 1 and 1/2 Tbsp Dijon Mustard

  • 1 and 1/2 Tbsp White Vinegar

  • 1/4 cup Chopped Chives

Directions

  • Preheat the oven to 390°F (200°C)
  • Peel and chop the potatoes and then add to a bowl with the olive oil and a sprinkle of salt and pepper and toss together until lightly coated in the oil. Place onto a parchment lined baking tray and bake in the oven at 390°F for 35 minutes until perfectly roasted. Remove from the oven and leave to cool.
  • While the potatoes are roasting, chop the onion and add to a frying pan with the garlic and olive oil. Add the soy sauce, maple syrup, dried rosemary and liquid smoke. Fry until the onions are soft and the sauce is sticky. Remove from heat and set aside.
  • Add the mayonnaise, dijon mustard and white vinegar to a bowl and whisk together. Add in the onions and chopped chives.
  • Add in the roasted potatoes and gently fold together, taking care not to break up the potatoes.

Notes

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