This vegan potato salad is a crowd-pleasing favourite side dish for BBQs, picnics and potlucks
Fresh, flavourful and loaded with crunchy veggies and tender potatoes, this vegan potato salad puts a zesty twist to the classic potato salad. This family-favourite side dish has many variations, which makes it versatile to incorporate different flavours. In addition to potatoes and veggies, this dish is filled with herbs and dressed with a bright lemon dressing to give that fresh, summery flavour. You can prep the salad up to a day in advance by holding off the chives, red pepper flakes and vegan sour cream. The salad tastes best if your garnish is added right before you eat.
Making this recipe is simple. Think of this recipe in 3 parts: making the dressing, cooking the potatoes and green beans, and tossing all the ingredients together. Apart from prepping and cooking, you'll need a quality baking dish or a serving bowl—preferably one that's beautifully presentable if you're serving to guests. For this recipe, the Falcon Enamel Oblong Pie Dish in 32cm makes the perfect choice for serving this refreshing summer-inspired salad in style, even if the primary function of the dish is to bake perfectly crusted pies, meat loaves and more!
Creamy Vegan Potato Salad Recipe
Ingredients:- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, grated
- 1 teaspoon Dijon mustard
- 2½ teaspoons sea salt, divided
- Freshly ground black pepper
- 450g of very small yellow potatoes
- 340g fresh green beans, trimmed and halved
- Kernels from 1 ear of fresh corn, about ¾ cup
- Heaping ½ cup thinly sliced red onion
- 3 tablespoons vegan sour cream
- 3 tablespoons chopped chives
- Red pepper flakes
Method:
1. In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, mustard, 1½ teaspoons of salt, and several grinds of pepper.
2. Place the potatoes in a large pot and cover them with cold water by about 1 inch. Stir in the remaining 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 14 minutes. Drain the potatoes, pat dry, and cut any larger potatoes in half. Add the potatoes to the bowl with the dressing and toss to coat.
3. Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes, drain, and immediately immerse in the ice water to stop the cooking process. After 1 minute, drain and place on a kitchen towel to dry, then add them to the bowl with the potatoes along with the corn and onion and toss. Season to taste with more salt and pepper, if desired. Transfer to a platter.
4. In a small bowl, mix the vegan sour cream with about 2 tablespoons of water and stir until it’s a drizzle-able consistency. Drizzle over the salad and sprinkle with the chives and red pepper flakes. Season to taste and serve.
Source: Falcon EnamelwareNext Read: Healthy Vegan Briam
