Best 3 Creamy Vegan Potato Salad Recipes
Indulge in the delightful experience of creating a creamy vegan potato salad that's bursting with flavor and plant-based goodness. This delectable dish is perfect for summer potlucks, backyard barbecues, or as a refreshing side dish for your everyday meals. With the right combination of ingredients and a few simple steps, you can whip up a creamy and satisfying potato salad that will please vegans and non-vegans alike. From selecting the perfect potatoes to choosing flavorful herbs and spices, we'll guide you through the process of crafting a creamy vegan potato salad that will steal the show at any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY VEGAN POTATO SALAD
We took classic, creamy potato salad -- a summer-time favorite for picnics and BBQ's -- and transformed it to a vegan-friendly side dish. The splash of vinegar and addition of chopped cornichons add just the right amount of zip and crunch.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large saucepan and cover with cold water; season with 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss to coat well. Let cool slightly, about 10 minutes.
- Meanwhile, whisk the vegan mayonnaise, vegan sour cream, cornichon brine, vegan mustard and several grinds of black pepper in a small bowl until smooth and combined. Stir in the parsley, cornichons, celery and scallions to combine.
- Pour the creamy dressing over the potatoes and gently toss with a rubber spatula to combine. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until chilled through, at least 2 hours and up to overnight.
- Sprinkle with paprika before serving.
CREAMY VEGAN POTATO SALAD RECIPE
I recently shared this potato salad with my friends Kris, Michelle, Emily, Nicole, and my father-in-law, Bob; and the reaction was unanimous-"Oh Wow! I could eat this salad every day. This is a keeper. You need to put this on your site!" At the risk of appearing unashamedly self-congratulatory, I have to agree with my discerning friends. This potato salad has a creamy yet crunchy texture, with a zesty flavour that strikes a nice balance between sharp and sweet. It's a wonderful example of how this quick raw vegan mayonnaise can act like the little black dress in your culinary wardrobe. With the right accessories -some fresh crisp vegetables and the right amount of sea salt and cracked pepper -the simple becomes the sublime, and this little potato dish is dressed to impress. Snouts far and wide agree -this recipe is a stunner, a winner, and not to be missed.
Provided by The Blender Girl
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place the potatoes in a large pot and cover them with cold filtered water.
- Add 2 Tbsp of Celtic sea salt to the water and bring to the boil.
- Simmer for about 10 minutes or until just done.
- Rinse them with cold water and drain thoroughly.
- Transfer the potatoes to a mixing bowl and combine with all of the chopped vegetables (except the parsley).
- To Make Dressing:.
- Put the cashews and cauliflower in a food processor, and add the water until combined well.
- Slowly add the oil in one steady stream, and process until thick and creamy.
- Place the rest of the ingredients into the blender to taste, and process until smooth.
- Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
- **Please note - you will need a high speed blender such as a VitaMix.
- or BlendTec, in order to achieve a really creamy consistency.
- Pour the dressing over the vegetables and mix thoroughly.
- Stir through the parsley, and then season with Celtic sea salt and black pepper to taste.
- Chill or serve at room temperature. YUM!
CREAMY VEGAN POTATO SALAD
Categories Salad Potato Super Bowl Vegetarian Kid-Friendly Quick & Easy Lunch Healthy Vegan Boil
Yield 6-8
Number Of Ingredients 19
Steps:
- Place the potatoes in a large pot and cover them with cold filtered water. Add 2 Tbsp of Celtic sea salt to the water and bring to the boil Simmer for about 10 minutes or until just done. Rinse them with cold water and drain thoroughly Transfer the potatoes to a mixing bowl and combine with all of the chopped vegetables (except the parsley) To Make Dressing: Put the cashews and cauliflower in a food processor, and add the water until combined well Slowly add the oil in one steady stream, and process until thick and Creamy Place the rest of the ingredients into the blender to taste, and process until smooth Add in some more salt, mustard or lemon juice to taste until you create your perfect blend **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency Pour the dressing over the vegetables and mix thoroughly Stir through the parsley, and then season with Celtic sea salt and black pepper to taste. Chill or serve at room temperature. YUM!
Tips:
- For a tangy flavor, use a combination of apple cider vinegar and Dijon mustard in the dressing.
- Add some chopped celery and red onion for a crunchy texture.
- For a smoky flavor, roast the potatoes before adding them to the salad.
- Garnish the salad with fresh herbs, such as parsley, chives, or dill.
- Serve the salad immediately or chill it for a few hours to allow the flavors to develop.
Conclusion:
This creamy vegan potato salad is a delicious and versatile dish that can be enjoyed as a side dish or a main course. With its creamy, tangy dressing and tender potatoes, this salad is sure to be a hit at your next gathering. So next time you're looking for a quick and easy vegan dish, give this creamy vegan potato salad a try!
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