Garden Fresh Vegan Potato Salad
This vibrant and hearty Garden Fresh Vegan Potato Salad is a delightful twist on a classic recipe, inspired by the wonderful Veganomicon, The Ultimate Vegan Cookbook. Featuring tender, boiled potatoes, crunchy cucumber slices, and a creamy dressing made from vegan mayonnaise and tangy Dijon mustard, this salad is perfect for summer picnics, barbecues, or as a satisfying side dish at any gathering. With the addition of fresh herbs and spices, including dill and turmeric, each bite is bursting with flavor. Make a large batch to share with friends and family, or easily halve the recipe for a smaller gathering. Enjoy this refreshing, cruelty-free side dish that’s sure to impress vegans and non-vegans alike!
12
Servings
204
Calories
12
Ingredients
Ingredients
Potatoes
5 lbs (Washed and peeled)
Seedless cucumber
1 (Sliced thinly)
Vegan mayonnaise
1 cup
Dijon mustard (whole grain)
1/4 cup
Olive oil
1/4 cup
White vinegar
1/3 cup
Sugar
2 tablespoons
Dried dill
1 tablespoon
Turmeric
1 teaspoon
Salt
1 1/2 teaspoons (To taste)
Fresh ground black pepper
1 teaspoon
Large carrot
1 (Peeled and grated)
Instructions
1
Begin by washing and peeling the potatoes. Slice them into rounds about 1/4 to 1/2 inch thick. If the potatoes are particularly large, cut them into halves or quarters before slicing.
2
Place the sliced potatoes in a large stockpot and fill it with cold water, ensuring the water is about 4 inches above the potatoes.
3
Bring the water to a boil over high heat. Once boiling, reduce the heat slightly and allow the potatoes to cook for approximately 15 minutes, or until they can be easily pierced with a fork.
4
While the potatoes are boiling, prepare the dressing in your largest mixing bowl. Combine the vegan mayonnaise, Dijon mustard, olive oil, sugar, vinegar, dried dill, turmeric, salt, and black pepper. Whisk together until well combined and creamy.
5
Add the thinly sliced cucumber to the dressing, stir to combine, and refrigerate until the potatoes are ready.
6
Once the potatoes are cooked, drain them in a colander and rinse them under cold water to stop the cooking process. Shake off any excess water.
7
Gently add the drained potatoes to the bowl with the dressing and mix until all the potatoes are evenly coated.
8
Finally, top the salad with the grated carrot and fold it in gently.
9
Taste and adjust the seasoning, adding extra salt or pepper if necessary.
10
Chill in the refrigerator until ready to serve.
Nutrition Information
8g
Fat
29g
Carbs
0.8g
Protein
1.25g
Fiber
1.67g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Garden Fresh Vegan Potato Salad?
It is a vibrant and hearty plant-based twist on a classic recipe, featuring tender potatoes, crunchy cucumbers, and a creamy vegan dressing with fresh herbs.
How many servings does this recipe provide?
This recipe yields 12 servings, making it perfect for large gatherings.
Is this potato salad completely vegan?
Yes, it is 100% vegan and cruelty-free, using vegan mayonnaise and plant-based ingredients.
How many calories are in a single serving?
There are approximately 204 calories per serving.
What quantity of potatoes is needed?
You will need 5 lbs of potatoes that have been washed and peeled.
How long should the potatoes boil?
The potatoes should be boiled for approximately 15 minutes, or until they are easily pierced with a fork.
What are the main components of the dressing?
The dressing is made from vegan mayonnaise, Dijon mustard, olive oil, white vinegar, sugar, dried dill, turmeric, salt, and black pepper.
Does the recipe include cucumber?
Yes, one seedless cucumber, sliced thinly, is added to the salad for crunch.
What type of mustard is recommended?
The recipe calls for 1/4 cup of whole grain Dijon mustard.
How should I slice the potatoes?
Slice the potatoes into rounds that are between 1/4 to 1/2 inch thick.
What is the purpose of turmeric in this recipe?
Turmeric provides both a subtle earthy flavor and a vibrant yellow color to the creamy dressing.
How is the carrot prepared for this salad?
One large carrot should be peeled and grated, then folded in at the end.
Should I rinse the potatoes after boiling?
Yes, rinse the cooked potatoes under cold water to stop the cooking process and remove excess starch.
How much fat is in each serving?
Each serving contains approximately 8g of fat.
What is the carbohydrate content per serving?
There are 29g of carbohydrates per serving.
How much protein does this salad have?
This salad contains 0.8g of protein per serving.
Is there sugar in the recipe?
Yes, the recipe uses 2 tablespoons of sugar to balance the tangy flavors.
How much vinegar is used in the dressing?
The recipe requires 1/3 cup of white vinegar.
Can I halve the recipe?
Yes, the recipe can easily be halved for smaller gatherings.
What herb provides the primary flavor?
Dried dill is the primary herb, with 1 tablespoon used in the dressing.
How should I store the salad?
Keep the salad chilled in the refrigerator until you are ready to serve.
Is this salad good for picnics?
Absolutely, it is specifically described as being perfect for summer picnics and barbecues.
How much salt is recommended?
The recipe suggests 1 1/2 teaspoons of salt, or you can adjust to your personal taste.
What type of oil is used?
The recipe calls for 1/4 cup of olive oil for the dressing.
What is the fiber content per serving?
There is 1.25g of fiber in each serving.
When should I add the cucumber?
The sliced cucumber should be added to the dressing and refrigerated while the potatoes are boiling.
How many ingredients are in this recipe?
There are a total of 12 ingredients in this potato salad.
Does this recipe contain cholesterol?
Because it is vegan, it contains 0mg of cholesterol.
How much black pepper is used?
The recipe uses 1 teaspoon of fresh ground black pepper.
Can non-vegans enjoy this dish?
Yes, it is designed to impress both vegans and non-vegans alike with its refreshing flavor.