Best 2 Red Potato Salad Spicy And Vegan No Mayo Or Nayo Recipes
Calling all vegans, potato lovers, and spicy food enthusiasts! Indulge in a flavor-packed journey with our Red Potato Salad recipe, a delightful fusion of tangy and fiery notes. This salad is a symphony of vibrant colors and textures, featuring tender red potatoes coated in a zesty dressing that tantalizes your taste buds.
In this comprehensive guide, we'll unveil the secrets behind this extraordinary dish and provide you with detailed instructions to recreate it in your own kitchen. Embark on a culinary adventure as we explore the nuances of this recipe, promising a satisfying and unforgettable experience. Get ready to relish the perfect balance of spice and freshness in every bite!
VEGAN RED POTATO SALAD FROM WHOLE FOODS COOKBOOK
I tried this recipe at a barbeque and was amazed! What is written is what I copied from the host's copy of The Whole Foods Cookbook.
Provided by BelovedRooster
Categories Spreads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Quarter potatoes and steam for 20-30 minutes, or until tender.
- Toss vegetables in a large bowl with salt and pepper and set aside.
- While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
- Add juice, vinegar, basil, and spices, processing until smooth.
- Once potatoes cool, add them to the bowl of seasoned veggies.
- Mix well.
- Drizzle in dressing and toss to coat.
- Most Excellent!
RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)
Make and share this Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) recipe from Food.com.
Provided by Queen Emily
Categories Potato
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut potatoes into bite size pieces and boil until cooked through.
- Finely chop your pickle, celery, red onion and bell pepper, then set aside.
- In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
- When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
- Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
- Refrigerate for a few hours until chilled or overnight. Serve chilled.
Nutrition Facts : Calories 462.2, Fat 14.9, SaturatedFat 2.1, Sodium 674.9, Carbohydrate 76.1, Fiber 10.2, Sugar 8.6, Protein 9.9
Tips:
- Choose the right potatoes: Red potatoes are ideal for this salad as they hold their shape well after cooking and have a slightly waxy texture that helps the dressing adhere to them.
- Cook the potatoes properly: The potatoes should be boiled in salted water until they are tender but still slightly firm. Overcooking will make them mushy and difficult to handle.
- Cool the potatoes completely: Before adding the dressing, it is important to let the potatoes cool completely. This will help to prevent the salad from becoming watery.
- Use a flavorful dressing: The dressing is what really makes this salad special. Be sure to use a dressing that is both flavorful and creamy. The recipe in the article calls for a dressing made with olive oil, vinegar, Dijon mustard, and herbs.
- Add your favorite mix-ins: Feel free to add your favorite mix-ins to the salad. Some popular options include chopped celery, onion, hard-boiled eggs, or crumbled bacon.
Conclusion:
This red potato salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. Give it a try today and see for yourself how delicious it is!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
