VEGAN POTATO SALAD RECIPE BY TASTY
It's your favorite summer cookout staple with a vegan twist! Cashews are blended into a creamy dressing and tossed with tender red potatoes and a medley of vegetables, like carrots, zucchini, and red onion for added crunch and color. Top it off with fresh dill and parsley and crunchy "bacon" made from roasted mushrooms for a savory finish..
Provided by Tikeyah Whittle
Categories Sides
Time 5h32m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the mushroom bacon: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a nonstick baking mat.
- In a medium bowl, toss the mushrooms with the olive oil, maple syrup, soy sauce, salt, black pepper, and smoked paprika until well coated. Spread the mushrooms in an even layer on the prepared baking sheet.
- Bake the mushrooms for 35-40 minutes until darkened and most of the moisture has been cooked out. Increase the oven temperature to 375°F (190°C) and bake for 10-12 minutes more, until the mushrooms are dried out, but still flexible.
- Make the potato salad: Add the potatoes to a large pot and cover with cold water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain the potatoes and transfer to a large bowl.
- Make the dressing: In a high-powered blender combine the drained cashews, apple cider vinegar, maple syrup, garlic, and 1 teaspoon salt. Blend on high speed until coarsely chopped, then add ¼ cup cold water and continue blending until completely smooth, adding more water, 1 tablespoon at a time, if necessary.
- While the potatoes are still somewhat warm, toss with ⅓ of the cashew dressing until well coated. Let sit for 5 minutes to cool slightly, then fold in the red onion, half of the mushroom bacon, the chopped vegetables, parsley, dill, and another ⅓ of the dressing.
- Just before serving, toss with the remaining dressing and garnish with the remaining mushroom bacon, dill, and parsley.
- Enjoy!
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Asra Abbasi
[email protected]This recipe is a joke. Don't waste your time making it.
Simanga Sangweni
[email protected]This salad is a waste of time and ingredients. It's not even worth trying.
Unfinishbiznesslibra
[email protected]I followed the recipe exactly and the salad turned out really watery. I'm not sure what I did wrong.
Liepa lil
[email protected]This salad is a bit bland. I would recommend adding some more seasonings to the dressing.
HM Atiqul islam
[email protected]I found the potatoes to be a bit undercooked. I would recommend cooking them for a few minutes longer.
Oscar Nkhoma
[email protected]The dressing is a bit too tangy for my taste, but overall I really enjoyed this salad.
danjuma omoiya
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish.
Uche Iheme
[email protected]I'm not a huge fan of vegan mayonnaise, but the dressing in this salad is really good. It's creamy and flavorful.
Ale Menjivar
[email protected]I made this salad for a vegan friend and she loved it! She said it was the best potato salad she'd ever had.
Okeyche Copeland
[email protected]This salad is perfect for a summer cookout or picnic.
RKD Studio 2
[email protected]I love that this recipe uses simple ingredients that I can find at any grocery store.
Ammar Joyia
[email protected]The flavors in this salad are amazing! The dressing is creamy and tangy, and the potatoes are perfectly cooked.
Otto_ Mobiles
[email protected]I followed the recipe exactly and the potato salad turned out perfect. It was a big hit at my potluck.
Sabiha Sultana
[email protected]This is the best vegan potato salad I've ever had! I've made it several times now and it's always a hit.
sorin popovici
[email protected]I'm not vegan, but I'm always looking for ways to incorporate more plant-based meals into my diet. This potato salad is a great option - it's delicious and satisfying.
Albertros Denroy
[email protected]This vegan potato salad is a game-changer! It's creamy, tangy, and packed with flavor. I love that it's made with simple, wholesome ingredients.