Potato salad is one of the most versatile dishes. It makes a fantastic addition to a summer barbecue, a family dinner or a takeaway lunch.
But it usually uses dairy. Not cool.
No worries, use this vegan potato salad recipe and make an even yummier version!
It can be served as a side to accompany other dishes and it also makes a wonderful main meal.
It's an absolute classic.
Prep time: 10 mins
Cooking time: 25-35 mins
Chilling time: 1 hour (minimum)
- 500g potatoes
- ½ tbsp olive oil
- 1 red onion
- 20g fresh chives
- 4 tbsp vegan mayo
- 2 tbsp vegan cream cheese
- salt and pepper to taste
- other herbs if you fancy – fresh basil, coriander, spring onion, dill, etc.
If making your own dressing, instead of using store bought mayonnaise and cream cheese alternatives, you will need the following:
- 5 tbsp aquafaba (water you drain from a can of chickpeas)
- 2 tbsp lemon juice
- 1 tsp mustard
- 1 tsp salt
- 1 ½ cup (approx. 375ml) oil
- Chopping board and knife
- Vegetable peeler (optional)
- Medium sized oven tray
- Large salad bowl
- Small bowl
- Hand blender (if making your own dressing)
1. First, decide if you want your potatoes peeled. If using new potatoes, or going for a more rustic look, feel free to leave the skin on.
2. Using a chopping board and knife, cut the potatoes into half-inch chunks.
If using new potatoes, cutting them in half is usually enough; slightly larger ones can be cut into quarters, and anything bigger can be chopped into chunky cubes.
3. Now place your potatoes into the large bowl, mix in the olive oil and add salt and pepper to taste.
4. Spread your potatoes on an oven tray and bake in the oven for 30-35 minutes.
The bigger the chunks, the longer it will take, so if you're in a rush, simply chop your potatoes into smaller pieces.
5. While you wait for potatoes to get ready, finely chop up your red onion ready to mix with the potatoes.
6. Now let's make the dressing: If you're using store-bought alternatives, mix the vegan mayo and cream cheese together in a small bowl with a fork. Now add your lemon juice.
To create a thinner consistency, add a little bit of room temperature water until your dressing is of desired thickness. If making your own dressing, see the steps at the bottom of the page.
6. Finely chop the chives, as well as any other herbs you wish to use, and stir them into your creamy sauce.
7. Once your potatoes are baked to perfection (easily pierced with a fork), take them out of the oven and leave to cool for around 10 minutes.
8. Now mix your onions and potatoes together in a large bowl.
8. Finally, thoroughly mix the dressing in with the potatoes and onions and place into the refrigerator for at least an hour.
When ready, serve as a side for tomato soup, a vegan burger, or grilled vegetable kebabs to name just a few options.
Vegan Mayo Dressing Instructions
This may sound completely bananas, but chickpea water, otherwise known as aquafaba, has similar properties to egg whites – therefore it can be used to make this vegan dressing with relative ease.
Next time you open a can of chickpeas, don't let the precious liquid disappear down the drain, save it for this delicious mayonnaise alternative.
1. Open a can of chickpeas and drain the aquafaba into a cup. Measure out five tablespoons into a small bowl, add lemon juice, mustard, and salt.
Use the hand blender to mix these ingredients thoroughly together.
2. Now comes the tricky part – adding the oil.
In order for our “mayo” to gain volume and maintain its thick consistency, you need to make sure to add it very, very slowly, continuously blending it in. If you pour the oil in too quickly, the dressing will come out quite flat and watery.
3. To spice your dressing up a bit, try adding some minced garlic or a few chili flakes to create garlic or chili mayo.
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