Vegan Potato Salad Recipe

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).

Preview

See Also:

Show details

The Best Classic Vegan Potato Salad (OilFree) Shane & Simple

WEBJul 3, 2020 · Peel and cut the potatoes into cubes about ¾″ to 1″, add them to a large pot of cold water and bring to a boil. Once the water starts to rapidly boil reduce to medium …

Rating: 5/5(15)

Preview

See Also:

Show details

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.

Preview

See Also:

Show details

Creamy Vegan Potato Salad (OilFree!) No Sweat Vegan

WEBMay 20, 2020 · Add the potato cubes to a medium or large pot with cold water. Bring to a boil and cook until fork-tender (about 10 minutes, …

1. Wash the potatoes to remove any dirt or bad spots. Chop the potatoes into cubes (chop into quarters lengthwise and then chop each quarter into 2 to 4 cubes depending on the size of the potato). The cubes should be about the size of your thumb (but this is really a matter of personal preference).
2. Add the potato cubes to a medium or large pot with cold water. Bring to a boil and cook until fork-tender (about 10 minutes, depending on the size of your cubes).
3. Using the instructions linked below, assemble the vegan oil-free aioli. (Alternatively, you could use vegan mayonnaise or unsweetened yogurt of choice).
4. While the potatoes are cooking, assemble the other ingredients: dice the celery, onions, and sweet pickles. Chop or use kitchen shears to cut the chives.

Preview

See Also: Potato Recipes, Potato Salad RecipesShow details