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
Yield
Prep time
Total time:
How it's made
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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. |
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½ medium red onion, diced or sliced |
Add to the bowl with potatoes, mix carefully. |
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2 large celery stalks, diced |
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1¼ cups vegan mayonnaise |
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3 tbsp white wine vinegar |
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1 tbsp yellow mustard |
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1½ tsp dried dill (or 4 tsp fresh dill) |
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½ tsp salt |
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¼ tsp pepper |
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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. |
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1 package smoked tempeh strips (or smokey maple flavoured tempeh strips) |
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1 tsp paprika |
Sprinkle paprika over the potato salad for garnish. Chill for 1 hour before serving. |
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