Potato Salad

Potato Salad

I love potatoes, and I LOVE potato salads. With the invention of vegan mayonnaise; most salads falling under the category of guilty pleasure became available to those enjoying a plant-based diet, including this guilty pleasure of mine.

 

 

This version of a potato salad is rich, creamy, and filling. It can easily suffice as a whole meal in a bowl, or it can be served as a side at a large family gathering, barbecue, or your next potluck. The only instruction to keep in mind is that the potatoes should be cooked some time in advance, as they need to be completely cooled before the salad is assembled. The rest comes together in 10 minutes and is one of those dishes that is great because it can be prepared ahead of time, freeing up time for other delicacies to be made on the day of the feast.

Potato Salad

Potato Salad

Yield

Makes 3 - 4 main meal servings

Prep time

Active time:

Total time:

How it's made

6 medium white or red potatoes, quartered

 

Place potatoes into a large pot of boiling water and cook over medium heat for 10 - 15 minutes, until a fork slides easily through the potatoes. Once cooked, drain the potatoes and let them cool completely. Place in a large bowl.

 

½ medium red onion, diced or sliced

 

Add to the bowl with potatoes, mix carefully.

2 large celery stalks, diced

1¼  cups vegan mayonnaise

3 tbsp white wine vinegar

1 tbsp yellow mustard

1½ tsp dried dill (or 4 tsp fresh dill)

½ tsp salt

¼ tsp pepper

 

1 tsp olive oil

 

Heat the oil in a large pan over medium heat.

Place tempeh into the pan and cook for about 3 - 5 minutes per side, until lightly browned. Slice cooked tempeh into bite-sized pieces and mix it in with the potato mixture.

1 package smoked tempeh strips (or smokey maple flavoured tempeh strips)

 

1 tsp paprika

 

Sprinkle paprika over the potato salad for garnish. Chill for 1 hour before serving.

Helpful tips

This potato salad can be kept in the fridge for up to 3 days. Before serving, stir well. Always serve cold. I often like serving this salad alongside Bean and Mushroom Burgers (but without the bun).