Potato salad seems like it would be a really simple dish, but I find there are all sorts of different ways to make it.  After lots of trial and error, this is how I like making it.  I learned from my Aunt Patty that the key to a really good potato salad is cutting up the hot potatoes and tossing them immediately in the “dressing”.  I hope you enjoy as much as I do!


Vegan Potato Salad

Serves 8-10

What you’ll need:

16-18 small red potatoes

1/2 purple onion, finely diced

1 tbsp. red wine vinegar

2 tbsp. olive oil

a big pinch of salt

1 cup plus some of veganaise

chopped chives to garnish

What you’ll do:

Boil the red potatoes in a large pot.  While they are boiling, in a large bowl, add the 1/2 finely diced purple onion, a big pinch of salt, mix.  Add in the red wine vinegar and about a cup of veganaise. (the veganaise gives it way more flavor and less fat than mayo)  Add a few drizzles of tasty olive oil and mix.

When the potatoes are fork tender (they slide in and out easily, but don’t fall apart) drain them into a strainer. Immediately start quartering or eighthing them and dropping them into the liquid mix. You can leave the skin on or take it off. (I leave it)  Stir every couple minutes to cover them. Add more veganaise as you go till you get it to the right consistency. Salt and pepper to taste. If they are still a little too vinegary, try adding a little sweet pickle juice or salt. Refrigerate a few hours or overnight. I serve them with chopped chives on top.

The key here is to toss the hot potatoes in the mixture. The potatoes will absorb the flavors and cook the onions a little.

Printer Friendly Version