Best 3 Vegan Potato Salad Recipe By Tasty Recipes

VEGAN POTATO SALAD RECIPE BY TASTY

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!

GREEN GODDESS VEGAN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Meanwhile, chop green onions, reserving white portions for salad. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down sides as needed. Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions and dressing; toss to coat. Refrigerate, covered, at least 1 hour. Top with radishes and additional parsley.

CLASSIC POTATO SALAD RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and cover with cool 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 and transfer the potatoes to a large bowl.
• Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
• In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
• While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
• Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
• Enjoy!