Potato salad (vegan)

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Who doesn’t love potato salad?!  Actually, I never really liked it that much when I was younger, it always tasted really fatty and made me feel a bit bilious.  Non-vegan potato salad (with bacon) IS really fatty and gross, so it’s no surprise I felt that way.

So here comes a less-fatty and gross potato salad for you lot to try out.  You’re welcome.

I made the vegan bacon in advance (recipe here) and it’s amazing, but don’t feel like you have to use it.  There are other vegan “bacon” alternatives on the market, but IMHO they’re not nearly as good as the stuff you can make yourself.

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Licks screen

In this recipe I bake the spuds first to give them a bit of texture, but feel free to boil them instead if you want something a touch more healthy (just a touch…).

Here we have it, creamy, rich, and not at all biliousness-inducing vegan potato salad.

 

Ingredients

750g red potatoes (I used a 750g pack of Albert Bartlett spuds -they’re pretty versatile)

1 Tbsp olive oil

1/2 cup vegan mayo (I use Granovita Mayola from Holland & Barrett, but there are other vegan mayo’s on the market that you could use)

1/4 cup sweet relish

1 tsp Dijon mustard (could also sub for seeded mustard – might try that next time!)

1/2 tsp onion powder

1 Tbsp fresh dill finely chopped (or dried if you don’t have fresh)

1/2 large red onion finely chopped

Optional

1 Tbsp chopped fresh chives

Small handful of vegan bacon

Method

Preheat oven to 210C (400F).

Dice the spuds into bite sized pieces (around 1/2″ cubes).

Place spuds in a bowl with salt, pepper and the olive oil.  Toss until combined.

Place spuds on an oven tray and bake for around 45 minutes or until crispy. Stir halfway through cooking to ensure an even crispness.

Set aside spuds to cool.

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Roasties!

Combine the remaining ingredients (apart from the chives) until well combined.  Place dressing mix in the fridge until spuds are fully cooled.

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DAT DRESSING DOE…

When cooled, add the spuds to the dressing and mix until spuds are fully coated.

Sprinkle with chives and vegan bacon, then EAT.

 

Makes enough salad as a side for 3-4 people

Time to make: 10 minutes prep, 45minutes in the oven, 5 minutes to combine = 60 minutes

On a scale of easy (1) to pull your hair out difficult (5) = 1.5, easy once the spuds are done, just combine and serve

#nowplaying Super Furry Animals – BingBong

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6 thoughts on “Potato salad (vegan)

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