This recipe is dedicated to the busy, last-minute folks who have little (to, absolutely, no) time making a fancy holiday dish. With all the moving around and finding Christmas presents for the loved ones and juggling festivities one-after-the-other, I totally understand. After all, how does one really stay sane over the holidays?
But. BUT. This recipe is also dedicated to the folks who still try to make time to bring something to the Christmas table (or if you really like potatoes in general). The hardest part is boiling the potatoes. Literally, that’s it. And while this is one of those easy peasy recipes, don’t be fooled by the time not spent in the kitchen after making this dish. Just because it did not take you two-hours to make it, the creaminess of this potato salad is unbelievably amazing.
Living on Guam almost my entire life, there are certain “requirements” that must be brought to the fiesta table. Yes, I said it, fiesta table – because every gathering almost feels like a fiesta (if it isn’t already). You’ve got the barbecue, the red rice (rice traditionally flavored with fat and dyed in annatto seeds), kelaguen, “shrimp patties“, the lumpia, and a creamy salad (whether that would be made with either macaroni or potatoes). I, personally, prefer a good ‘ol creamy potato salad. After all, no one can resist the taters.
I’ve actually discovered my first vegan potato salad from a bachelorette luncheon my coworkers threw for me about a couple of months ago. Yes, I know, I’ve not eaten potato salad in forever. I was very impressed by how creamy it was made and how it tasted wayyy better than the traditional way of making it – I was not a fan of regular mayonnaise and how eggy the traditional salad tasted. So in ordinary, The Earth Kitchen fashion, I had to learn how to recreate it. My coworker gave me a recipe for it but, of course, I took bits and pieces of what I loved about it and made my own version.
This vegan version is almost very similar to how you would normally make potato salad. And I’m not talking making it healthy for the sake of calling it vegan or plant-based. I’m talking about a rich, comforting salad that will complement so well with everything else on the party table. The secret is made with red-skinned potatoes, dijon mustard, and dashes of smoked paprika. Almost like deviled eggs without the eggs.
Now it’s your turn to make it! And when you do, feel free to leave me a comment on how it turned out.
Easy-Peasy Vegan Potato Salad
Equipment
- Mixing bowl
- Spatula & whisk
- Boiling pot
- colander
Ingredients
- 1½ lbs red-skinned potatoes chopped into bite sized pieces
- 2 sticks celery chopped into tiny pieces
- 2-3 red radishes finely sliced (see notes)
- ⅓ cup (77g) vegan mayonnaise I use reduced fat
- 3 tbsp dijon mustard
- 1½ tbsp agave or brown sugar
- 2 tsp sweet relish or sweet pickles
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika recommended for a smokey flavor to balance out the sweet and tanginess.
- ½ tsp kosher salt (plus 2 tbsp salt for boiling potatoes)
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- ½ tbsp fresh dill or dried
- 2 stems green onions chopped
Instructions
- In a small pot, bring about 8 cups (64 fl oz.) to boil with 2 tbsp of salt. Bring chopped potatoes to a boil for 10-14 minutes or until potatoes are nice and tender. You will know your potatoes are perfectly cooked if it is still holds its form while you pierce a fork through to test its tenderness.
- While the potatoes are boiling, chop radishes and celery by hand or on a food processor. Set aside.
- Prepare the salad dressing. In a medium sized mixing bowl, stir in the mayonnaise, dijon mustard, agave, relish, and seasonings. Whisk until ingredients are well combined.
- Drain potatoes and allow for it to cool down for about 5-10 minutes.
- Combine all ingredients such as the potatoes, celery, and radishes in with the salad dressing. Mix until potatoes are fully coated.
- Add in the fresh dill and chopped green onions. Fold into potato mixture until well combined.
- Allow the potatoes to chill for at least an hour or overnight (see notes) before serving.
Notes
- Fresh radishes tend to oxidize (turn brown) when cut open. To prevent this from happening, slice the radishes when you are ready to serve the potato salad OR if you will serve immediately after chilling.
- Make in advance! Potato salad is best served chill and all the flavors have soaked in. You can store in the fridge overnight for the next day or make at least an hour in advance.