Let’s dive into a dish that’s as comforting as it is cruelty-free. This vegan potato salad is the perfect side for any summer BBQ or a hearty meal on its own. Packed with flavor and texture, it’s a crowd-pleaser that even the most devout meat-eaters will love.
Why This Recipe Works
- Creamy without the cream: We use a clever combination of avocado and vegan mayo to achieve that rich, creamy texture without any dairy.
- Flavor-packed: A mix of mustard, apple cider vinegar, and fresh herbs gives this salad a tangy and fresh taste profile.
- Easy to make: With simple ingredients and straightforward steps, this recipe is accessible to cooks of all levels.
- Versatile: Perfect for picnics, potlucks, or as a satisfying side dish.
Ingredients
- 2 lbs potatoes, cubed
- 1 ripe avocado, mashed
- 1/2 cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1/2 cup red onion, finely diced
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Start by placing your cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 10-12 minutes, or until they’re tender but not mushy. Drain them well and let them cool slightly.
Step 2: Prepare the Dressing
In a mixing bowl, combine the mashed avocado, vegan mayonnaise, apple cider vinegar, and Dijon mustard. Whisk these ingredients together until smooth. This mixture will be the creamy base of your salad, so make sure it’s well blended.
Step 3: Combine Ingredients
Add the slightly cooled potatoes to the bowl with the dressing. Gently fold in the red onion and fresh dill, ensuring everything is evenly coated. Season with salt and pepper to taste. The key here is to mix gently to keep the potatoes from breaking apart.
Step 4: Chill Before Serving
For the best flavor, cover the salad and refrigerate it for at least an hour before serving. This allows the flavors to meld together beautifully.
Step 5: Serve and Enjoy
Once chilled, give the salad a quick stir and adjust the seasoning if necessary. Serve it cold as a refreshing side dish that’s sure to impress.
Tips and Tricks
For an extra crunch, consider adding some celery or pickles to the mix. If you’re not a fan of dill, parsley or cilantro can be great substitutes. To make the salad even creamier, you can add a tablespoon of tahini to the dressing. For those who like a bit of heat, a dash of cayenne pepper or some diced jalapenos can add a nice kick. Remember, the salad will thicken as it chills, so don’t worry if it seems a bit loose at first.
Recipe Variations
- Sweet Potato Version: Swap regular potatoes for sweet potatoes for a sweeter, nutrient-packed alternative.
- Protein Boost: Add chickpeas or tofu cubes to turn this side into a hearty main dish.
- Herb Variations: Experiment with different herbs like basil or tarragon for a unique flavor profile.
- Spicy Twist: Incorporate some smoked paprika or chipotle powder for a smoky, spicy version.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad actually tastes better after it’s had time to chill and the flavors have melded together. You can make it up to two days in advance, just keep it covered in the refrigerator.
How long does it last in the fridge?
Stored properly in an airtight container, this vegan potato salad will stay fresh for up to 3-4 days. Just give it a good stir before serving again.
Can I freeze this potato salad?
Freezing is not recommended as the texture of the potatoes and avocado will change significantly upon thawing, resulting in a less appealing dish.
Summary
This creamy vegan potato salad is a delightful, plant-based alternative to the classic dish. Easy to make and packed with flavor, it’s perfect for any occasion. Whether you’re vegan or just looking to try something new, this recipe is sure to become a favorite.
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