Retro Potato Salad Redux
If you're craving a vegan version of the classic potato salad that many of us grew up with, this recipe is perfect. It's got all the traditional flavors, including celery and sweet pickle relish, but it's made vegan with mayo and soy milk. Plus, it's a hit with both kids and adults.
Ingredients:
1 ½ pounds small white potatoes, with the skin on
2 celery ribs, sliced into ¼-inch pieces
¼ cup sweet pickle relish
3 tablespoons minced green onions
½ to ¾ cup vegan mayonnaise (store-bought or homemade)
1 tablespoon soy milk
1 tablespoon tarragon vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
Freshly ground black pepper
Instructions:
In a large pot of boiling salted water, cook the potatoes until they're just tender, which should take about 30 minutes. Then, drain and let them cool. Once they're cool enough to handle, peel and dice them into 1-inch pieces. Put the potatoes in a big bowl and add the celery, pickle relish, and green onions. Set this aside.
In a small bowl, mix together the vegan mayonnaise, soy milk, tarragon vinegar, mustard, salt, and a bit of freshly ground black pepper until it's all well combined. Now, pour this dressing over the potato mixture, gently toss everything together, and you're ready to serve.
French-Style Potato Salad
This French-style potato salad is lightly scented with tarragon and dressed with vinaigrette instead of mayo. If you're not a fan of tarragon, you can skip it or use a bit of fresh or dried dillweed for a different flavor.
Ingredients:
1 ½ pounds small white potatoes, with the skin on
2 tablespoons minced fresh parsley
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon or ½ teaspoon dried
⅓ cup olive oil
2 tablespoons white wine or tarragon vinegar
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
⅛ teaspoon sugar
Instructions:
In a large pot of boiling salted water, cook the potatoes until they're tender but still firm, about 30 minutes. Drain them and cut into ¼-inch slices. Then, transfer them to a big bowl and add the parsley, chives, and tarragon. Set this aside.
In a small bowl, combine the olive oil, vinegar, salt, pepper, and sugar. Pour this dressing over the potatoes and toss gently to combine. Let it chill for 1 to 2 hours before serving.
Three-Alarm Potato Salad
If you're a fan of spicy food, this potato salad is perfect for you. It's got a kick from hot chiles, but the creaminess of avocado balances the heat.
Ingredients:
2 pounds small white potatoes, with the skin on
1 small red onion, minced
½ medium red bell pepper, chopped
2 celery ribs, chopped
1 or 2 small fresh hot chiles, seeded and minced
¼ cup minced fresh parsley
½ cup vegan mayonnaise (store-bought or homemade)
⅓ cup hot tomato salsa
Salt and freshly ground black pepper
1 ripe Hass avocado
Instructions:
In a large pot of boiling salted water, cook the potatoes until they're tender but still firm, about 30 minutes. Drain well and let them cool. Cut the potatoes into bite-size chunks and put them in a large bowl. Add the onion, bell pepper, celery, chiles, and parsley. Set this aside.
In a blender or food processor, blend the vegan mayonnaise, salsa, and salt and black pepper to taste. Pour this dressing over the salad and gently toss to combine. Chill for 1 to 2 hours. Pit, peel, and cut the avocado into ½-inch dice and add it to the salad, stirring gently to combine before serving.
Roasted Potato Salad With Chickpeas And Sun-Dried Tomatoes
Roasting the potatoes gives this salad an extra burst of flavor. It's hearty enough to be a main dish, thanks to the protein-rich chickpeas.
Ingredients:
1 ½ pounds Yukon Gold potatoes, cut into ½-inch dice
1 medium shallot, halved lengthwise and cut into ¼-inch slices
¼ cup olive oil
Salt and freshly ground black pepper
3 tablespoons white wine vinegar
1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
⅓ cup chopped drained oil-packed sun-dried tomatoes
¼ cup green olives, pitted and halved
¼ cup chopped fresh parsley
Instructions:
Preheat the oven to 425°F. In a large bowl, combine the potatoes, shallot, and 1 tablespoon of the oil. Season with salt and pepper to taste and toss to coat. Transfer the potatoes and shallot to a baking sheet and roast, turning once, until tender and golden brown, about 20 minutes. Transfer to a large bowl and set aside.
In a small bowl, combine the remaining oil, vinegar, and salt and black pepper to taste. Mix well and pour the dressing over the potato mixture. Toss gently to combine and serve.
Potato And White Bean Salad With Roasted Red Pepper
This hearty potato salad features capers and a tangy mustard vinaigrette. It's a colorful and flavorful option.
Ingredients:
1 ½ pounds small white potatoes, with the skin on
1 medium red bell pepper
1 can (15.5 ounces) cannellini or other white beans, drained and rinsed
3 green onions, minced
1 tablespoon capers
⅓ cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
Instructions:
In a large pot of boiling salted water, cook the potatoes until they're tender, about 30 minutes. Drain well and let them cool.
Roast the bell pepper over an open flame or under the broiler until it's charred and blackened on all sides. Place the pepper inside a paper bag for 10 minutes. Peel, halve, and seed the pepper, scraping off any black bits. Cut it into thin 1-inch strips and set aside.
When the potatoes are cool, cut them into 1-inch chunks and transfer to a large bowl. Add the roasted peppers along with the beans, green onions, and capers. Toss gently to combine.
In a small bowl, combine the olive oil, vinegar, mustard, salt, and black pepper. Stir to Stir gently to combine and serve.
Potato Salad With Artichoke Hearts And Grape Tomatoes
This sophisticated potato salad combines potatoes and artichokes with ripe grape tomatoes. It's a flavorful choice all year round.
Ingredients:
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch dice
1 package (10 ounces) frozen artichoke hearts, cooked
2 cups halved ripe grape tomatoes
½ cup frozen peas, thawed
3 green onions, minced
1 tablespoon minced fresh parsley
⅓ cup olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
½ teaspoon sugar
Salt and freshly ground black pepper
Instructions:
In a large pot of boiling salted water, cook the potatoes until they're just tender but still firm, about 15 minutes. Drain well and transfer to a large bowl.
Quarter the artichokes and add them to the potatoes. Add the tomatoes, peas, green onions, and parsley, and set aside.
In a small bowl, combine the oil, lemon juice, garlic, sugar, and salt and pepper to taste. Mix well, pour the dressing over the potato salad, and toss gently to combine. Set it aside at room temperature to allow flavors to blend, about 20 minutes. Taste, adjust seasonings if necessary, and serve.
Potato Salad With Seitan Strips And Tarragon-Mustard Vinaigrette
This hearty salad caters to meat and potato lovers. If you're not a fan of tarragon, you can use white wine vinegar instead and omit the tarragon, opting for parsley or another herb you prefer.
Ingredients:
1 ½ pounds small red potatoes, unpeeled, halved or quartered
½ cup minced red onion
2 celery ribs, chopped
⅓ cup plus 1 tablespoon olive oil
6 ounces seitan, cut into ¼-inch strips
1 tablespoon Dijon mustard
1 garlic clove, minced
2 tablespoons tarragon vinegar
1 teaspoon minced fresh tarragon or ¼ teaspoon dried
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions:
In a large pot of boiling salted water, cook the potatoes until they're tender, about 20 minutes. Drain well and place in a large bowl. Add the onion and celery and set aside.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the seitan and cook until it's browned on all sides, about 5 minutes. Add it to the potato mixture.
In a small bowl, combine the remaining ⅓ cup oil with the mustard, garlic, vinegar, tarragon, salt, and pepper. Blend well. Pour the dressing over the potato salad, toss gently to combine, and serve.
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