Vegan Potato Salad
Classic potato salad with a plant-based twist - no mayonnaise or tofu. I promise you will not miss either!
Equipment
- stove
- blender or food processor
Ingredients
Ingredients
- 6-8 red or gold potatoes coursely chopped*
- ½ cup diced celery 2-3 stalks
- ½ cup diced purple onion
- ¼ cup pickle relish – sweet or dill
Dressing Ingredients
- 1 cup garbanzo beans**
- ⅔ cup plant milk
- ¼ cup hemp seeds
- 2 Tbsp lemon juice
- 1 Tbsp agave or maple syrup
- 2-3 Tbsp mustard (spicy brown or dijon or both)
- 1 Tbsp red wine vinegar
- 1 Tbsp tomato paste or ketchup optional
- 1-2 tsp garlic powder
- 1-2 tsp onion powder
- 1 tsp worcestershire sauce
- ½ tsp smoked paprika
- ½-1 tsp dried dill 1 Tbsp fresh
- ½ tsp black pepper
- salt to taste optional
- parsley or paprika to garnish if desired
Instructions
- Boil the potatoes for 8-10 minutes, until fork tender.
- Drain the potatoes and cool completely. Set aside.
- In a high-speed blender or food processor, blend all of the dressing ingredients until smooth, about 1-2 minutes. Start with the lesser amount for each ingredient and add more to taste. Add a splash of milk if it’s too thick.
- In a large bowl, combine the potatoes, onions, celery, and relish.
- Pour the dressing over the potatoes.
- Stir together well to incorporate.
- Store in a covered bowl or air-tight container in the refrigerator for up 4-5 days.
- Garnish with parsley or paprika, if desired.
Notes
* You can use any kind of potato you have or prefer, but I like red potatoes in this. Leave the skins on or take them off. I always leave them on.
** I like using garbanzo beans in this dressing; but I've successfully used navy beans and great northern beans as well. You can use any white or lighter colored bean.
*** The tomato paste adds incredible umami flavor, as well as a slightly pink hue. Feel free to reduce or omit the tomato paste if you're not up to being different. The flavor is worth it though.