Dairy Free Potato Salad Recipes

Vegan Potato Salad Minimalist Baker Recipes

WEBJan 25, 2017 · Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour. In the meantime, add potatoes to a …

Rating: 4.9/5(104)
1. Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour.
2. In the meantime, add potatoes to a large saucepan and cover with room temperature water. Bring to a boil over high heat. Then reduce to medium-high heat so the water is at a low boil. Cook for 15-20 minutes or until tender and a knife easily slides in and out. Then drain and set on a cutting board or counter to cool slightly.
3. Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup (80 ml) water (amount as original recipe is written // adjust if altering batch size). Then add grape seed oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper and garlic. Blend on high, scraping down sides as needed, until texture is creamy and thick but pourable. Add more water if it has trouble blending.
4. Taste and adjust flavor as needed, adding more dill for herby flavor, garlic for zing/bite, salt and pepper for overall flavor, maple syrup for sweetness, or vinegar for acidity. At this time, you can also add some hot sauce for added spice (optional).

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Classic Vegan Potato Salad World of Vegan

WEBMar 16, 2023 · When the water begins to boil, reduce the heat to a simmer. Gently boil the potatoes for around 12-15 minutes, or until they are fork …

1. Begin by boiling a large pot of water. You can peel the potatoes if you'd like, or leave the skin on. I personally enjoy it with the skin. Chop the potatoes into bite-sized chunks and add them to the pot. When the water begins to boil, reduce the heat to a simmer. Gently boil the potatoes for around 12-15 minutes, or until they are fork tender.
2. In the mean time, add celery, onion, dill pickle, mayo, mustard, and dill to a large bowl and mix together.
3. When the potatoes are finished cooking, transfer them to a colander. Rinse with cold water and drain. Allow the potatoes to cool for a few minutes.
4. Add the potatoes to the bowl with the veggies. Gently toss to combine. Taste and adjust seasonings as necessary. Every vegan mayo tastes different. If you find it needs more bite, add a bit more mustard, or you can even add a squeeze of lemon juice or apple cider vinegar if desired for some acidity.

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Southern Vegan Potato Salad THE SIMPLE VEGANISTA

WEBMay 28, 2020 · How To Make Vegan Potato Salad. Dressing: Mix the dressing together in a small bowl. Set aside. Make the dressing while …

1. 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.
2. While potatoes are cooking and/or cooling, prepare the green onion, and celery.
3. 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.
4. 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.

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Easy & Simple Vegan Herbed Potato Salad (Healthy

WEBJun 28, 2021 · Remove from the oven and allow the potatoes to cool at room temperature for 20 minutes. Make the herbed vegan dressing: …

1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. Wash and dice baby potatoes. Toss them in 1/4 cup olive oil and a pinch of sea salt. Roast baby potatoes on parchment paper for 45-60 minutes or until crispy. Remove from the oven and allow the potatoes to cool at room temperature for 20 minutes.
3. puree avocado in a large food processor until smooth. Add in basil, parsley, dill, the rest of the olive oil, lemon juice, sea salt and pepper. Blend until creamy.
4. Pour the dressing onto potatoes in a large bowl. Toss together until evenly coated.

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