Best 3 Vegan Red Potato Salad From Whole Foods Cookbook Recipes

Indulge in a symphony of flavors with our Vegan Red Potato Salad, a delectable dish inspired by the Whole Foods Cookbook. This vibrant salad combines tender red potatoes, crisp celery, sweet red onion, tangy dill pickles, and a creamy vegan dressing, resulting in a refreshing and satisfying culinary experience. Accompanying this main recipe are two additional variations: a tangy Mustard Potato Salad and a luscious Roasted Garlic Potato Salad. Each recipe offers a unique twist on the classic potato salad, catering to diverse palates and preferences. Whether you're seeking a refreshing side dish for your summer gatherings or a wholesome lunch option, these vegan potato salads are sure to impress.

Here are our top 3 tried and tested recipes!

CREAMY VEGAN POTATO SALAD

Creamy Vegan Potato Salad image

We took classic, creamy potato salad -- a summer-time favorite for picnics and BBQ's -- and transformed it to a vegan-friendly side dish. The splash of vinegar and addition of chopped cornichons add just the right amount of zip and crunch.

Provided by Food Network Kitchen

Categories side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 pounds red-skinned potatoes (about 6 medium), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons apple cider vinegar
3/4 cup vegan mayonnaise
3 tablespoons vegan sour cream
1/4 cup finely chopped cornichons, plus 1 tablespoon brine
1 tablespoon vegan Dijon mustard
2 tablespoons fresh parsley, chopped
3 stalks celery, finely diced (about 1 cup)
2 scallions, thinly sliced
Paprika, for serving

Steps:

Put the potatoes in a large saucepan and cover with cold water; season with 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss to coat well. Let cool slightly, about 10 minutes.
Meanwhile, whisk the vegan mayonnaise, vegan sour cream, cornichon brine, vegan mustard and several grinds of black pepper in a small bowl until smooth and combined. Stir in the parsley, cornichons, celery and scallions to combine.
Pour the creamy dressing over the potatoes and gently toss with a rubber spatula to combine. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until chilled through, at least 2 hours and up to overnight.
Sprinkle with paprika before serving.

VEGAN RED POTATO SALAD FROM WHOLE FOODS COOKBOOK

Vegan Red Potato Salad from Whole Foods Cookbook image

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

Ingredients

3 lbs red potatoes
1/2 cup chopped parsley
6 scallions, finely sliced
2 teaspoons salt
1 1/2 teaspoons pepper
1/4 cup Dijon mustard
1/2 cup olive oil
1/2 cup pineapple juice
1/8 cup cider vinegar
6 basil leaves
salt and pepper, to taste

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, LOW-FAT

Red Potato Salad, low-fat image

Make and share this Red Potato Salad, low-fat recipe from Food.com.

Provided by wildheart

Categories Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs small red potatoes, steamed and halved
2 stalks celery, finely diced
1 medium red onion, diced
1/4 cup vinegar
1/4 cup fat-free mayonnaise
1/2 cup fat free sour cream
1/4 cup parsley, chopped
1/2 teaspoon celery salt
1 dash pepper

Steps:

Place the potatoes, celery, and onion in a pretty bowl.
Mix the remaining ingredients.
Stir in gently.
Chill for a minimum of 2 hours before serving.

Tips:

Choose the right potatoes: Waxy potatoes, such as red potatoes or fingerling potatoes, hold their shape well in salads and are less likely to become mushy.
Cook the potatoes properly: Boiling the potatoes until they are just tender is key to preventing them from becoming overcooked and mushy.
Make the dressing ahead of time: This allows the flavors to meld and develop.
Add your favorite mix-ins: This recipe is a great base for adding your favorite vegetables, herbs, and spices. Some popular add-ins include celery, onion, hard-boiled eggs, pickles, and dill.
Chill the salad before serving: This helps the flavors to meld and also makes the salad more refreshing.

Conclusion:

This vegan red potato salad is a delicious and healthy side dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to use up leftover potatoes. The salad is made with simple and affordable ingredients, and it can be easily customized to your liking. So next time you are looking for a tasty and healthy potato salad recipe, give this one a try!

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