Looking for some nice vegan potato salad recipes to get your summer really started? Perhaps pack away for that family potluck or work dinner? These mouthwatering picks are sure to get you started and make even the most die-hard carnist beg for a bite. You and I both know that you want them to try it (part of the secret vegan plan, obviously) but THEY don't. So, without further ado enjoy these 5 vegan potato salad recipes!
The folks over from I Love Vegan have really outdone themselves this time. I must say, this rainbow potato salad sounds as good as it looks. Fresh veggies, vegan meyo and super colorful potatoes make for a lovely dish. It'll be great to take out on a picnic with your family, even the most die-hard of carnists are liable to want to at least... try... one... little... bite!
This blog really never fails to deliver on yummy and interesting recipes. This potato salad is no exception. It's a nice and fresh salad, no mayo needed with delicious fresh herbs. She even has a great tip for us, which you can read right here:
After some trial and error, I discovered that the key to making the best mayo-free potato salad is blending the dressing in the food processor with some starchy reserved potato cooking water. You end up with a super creamy, herby emulsification that infuses the potatoes with fresh flavor.
To see the recipe go on over to the blog, don't be shy now!
This one is definitely a pleasant twist on your traditional potato salad. The folks over at "The Lemon Bowl" tossed together in a hummus vinaigrette, add in some scallions, parsley and perhaps the most unexpected thin for me out of a potato salad... Mint! Unexpected, but pleasant. I admit I'm a bit of a traditionalist when it comes to potato salads, but this does sound like a really good twist.
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated BaseT-fal A92280 Specialty Total Nonstick Dishwasher Safe Oven Safe Stockpot Cookware, 12-Quart, BlackRachael Ray Enamel on Steel 12-Quart Covered Stockpot, Red Gradient
Here is another (beautiful) potato salad brought to us by the folks over at "Edible Perspective". Using avocado for the dressing and then some fresh dill to add some herby goodness... Well, you can't go wrong. Much like the mint in the previous recipe, I hadn't thought to use avocado as a dressing base for a potato salad. Silly of me, really, but I just hadn't! This really looks good and I hope you'll all join me in giving this a try. All hail Avocado's (and Seitan but that's something entirely different, now isn't it?).
Extra Virgin Olive Oil, Papa Vince Fresh Harvest 2016, Family Made, 100% Unblended First Cold Pressed, Single Sourced from Sicily, Italy, Unfiltered, Unrefined, Robust, Rich in Antioxidants, 3 fl ozO-Live & Co. - Gold Medal Winner - Chilean Extra Virgin Olive Oil - 16.9 Ounce - Non-GMOColavita Extra Virgin Olive Oil Special, 17 Ounce (Pack of 2)
And lastly, but certainly not least is a ranch-based vegan potato salad from the "Simple Vegan Blog"! The ranch is vegan too, fear not. They've figured out how to make their own (isn't that great?) Not only that but the folks there took the time to remind us that:
If you can’t get all the dressing ingredients, don’t worry! Be creative and remove or substitute any ingredient, your dressing will be so delicious too.
Lets face it, we all get a little to hung up on getting "ALL THE INGREDIENTS" sometimes. It's always nice to have a healthy reminder to breathe and go with the flow.