A vegan Potato Salad just the way you remembered it. Perfectly soft red skin potatoes mixed with fresh vegetables and herbs and tossed in a creamy zesty dressing for the perfect summer potluck dish.
Friday is the last day of school for the kiddos.
How did that happen?
In past years this would set off my panic button but this summer I cannot wait! I have been working hard to get ahead here on MDV so that I can spend a lot of time relaxing and vacationing with my kids this summer. With beach days, backpacking and camping trips planned, a day trip to LA to see the Cubs play the Dodgers, and a trip to Minnesota to see some of my favorite people in the world, this summer is going to be all right!
And with summer comes BBQs. And with BBQs comes vegan potato salad.
Classic vegan potato salad is a summer staple.
It’s refreshing, filling, and pairs perfectly with your barbecues, picnics, potlucks, and basically every other summer event I can imagine. My vegan potato salad is a spin off the classic dish you grew up eating. Filled fresh vegetables and herbs, such as red bell peppers, celery, dill and parsley and topped with a zesty vegan mayonnaise and white wine vinegar dressing, this is a recipe you’re going to want to keep on hand.
Potato salad is a straight-forward salad with few ingredients. For that reason, we need to make sure that we treat all our ingredients just right.
A few tips to mastering potato salad:
- It’s best to stay away from starchy potatoes, such as Russet. While they tend to be the popular choice for potato salad because they absorb flavor well, they also cook unevenly and fall apart easily, creating a mushy messy potato salad. Red skin and fingerling potatoes are my potato of choice. They are waxy enough to hold together when boiled and soft enough to absorb flavors well.
- Baking your potatoes just right is key. To ensure an even cook, don’t put your potatoes in cold water. Wait for the water to boil. More importantly, be careful not to under or over cook them. When ready, potatoes should be easily pierced with a fork but not so much that the potato falls apart when pierced. At that point immediately remove potatoes from water by straining the potatoes through a colander and rinsing them in cold water to stop further cooking.
- Before dressing the salad, let the potatoes cool first. If you toss a mayo-based dressed with hot potatoes, the mayo will melt and become oily. This may also cause the potatoes to fall apart. The vinegar is key to this salad. Since the potatoes and mayonnaise are fairly heavy foods, the vinegar provides a light contrast that brings out all the flavors and balance the salad perfectly. If you don’t have white wine vinegar you can also use apple cider or rice wine vinegar.
Pretty easy, huh?
So who wants to kick of this summer season with a weekend barbecue. Maybe some Portobello Steaks, roasted vegetables, and of course vegan potato salad.
Ready for it? Let’s dig in!
A vegan Potato Salad just the way you remembered it. Soft red skin potatoes mixed with fresh vegetables and herbs and tossed in a creamy zesty dressing for the perfect summer potluck dish.
- 4 medium red skin potatoes, cut into 3/4" pieces
- 1/2 red bell pepper, diced
- 1/2 large red onion, diced
- 2 large celery stalks, diced
- 1/4 cup fresh dill, de-stemmed and minced
- 2 tbsp. fresh parsley, de-stemmed and minced
- 1/2 cup vegan mayonnaise
- 2 tbsp. dijon mustard
- 2 tbsp. white wine vinegar
- 1 tsp. salt
Bring a large stock pot of water to boil and add the cubed potatoes. Boil the potatoes for 8-10 minutes, until a fork can easily pierce through the potato pieces.
Once tender, strain the potatoes through a colander and rinse with cool water. Set aside to let cool completely.
While potatoes are cooling, dice the vegetables and herbs.
In a small bowl combine vegan mayonnaise, dijon mustard, white wine vinegar, and salt.
Once potatoes are cool, transfer to a large salad bowl. Mix in vegetables and herbs. Once combined, toss with the mayonnaise-based dressing until evenly coated.
Refrigerate until ready to serve.
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