Easy Vegan Potato Salad Recipe

bowl of vegan potato salad with nutritional yeast

I love this easy vegan potato salad recipe even though I’m not a fan of traditional potato salads. They always have too much mayonnaise, too much potato and are just, well, not my favourite choice of salad.

But this easy vegan potato salad, well that’s a different story! It has loads of salad veggies and a few potatoes and tons of flavour. I got the inspiration for this tasty dish back in 1992 when I was living in Italy and the couple with whom I was staying used to make a similar dish to this potato salad, as a meal to take on a picnic. And back then I thought, wow this is the first potato salad I like!

Since then, if I get some tasty new potatoes and I want to make a salad, this is how I do it. It’s easy, flexible and tasty. The best potatoes to use are small new potatoes but if you’re making it with normal potatoes, choose ones that aren’t fluffy so that they retain their shape.

choose hard potatoes for potato salad

Wash the potatoes and if they’re young, leave the skin on (much tastier), otherwise peel if necessary. Chop the potatoes into small pieces and place in a pan with enough cold, lightly salted water to cover, and bring to the boil. Reduce heat and simmer until par-boiled. Test one by cutting into it to taste; it should be hard and under-cooked in the centre.

Drain the potatoes and return to the pan. Pour on a generous coating of olive oil and wait until the oil is hot. Flip the potatoes around in the oil to make sure they are evenly coated. Next, cover the pan, turn off the heat and leave to stand.

Meanwhile, take a salad bowl and add the vegetables: onion, carrot, cucumber, peppers or whatever you have in your fridge. For this salad I used 1/4 of a large sweet onion finely sliced; 1 large carrot, grated; 1 green pepper, finely sliced; 1 small cucumber sliced into quarters and at the end I added 1 small tin of sweet corn.

Any vegetables can be used for making a delicious potato salad but carrots, onions, cucumbers and peppers go really well

Once you have the vegetables all prepared it’s just a matter of mixing the potatoes with the vegetables. Leave the potatoes long enough so that they finish the cooking in the pan with the lid on. This gives them an extra delicious flavour!

Once you have everything in the bowl it’s entirely up to you how you finish the dressing. You can simply add some salt, pepper, balsamic vinegar and extra virgin olive oil and a dash of lemon juice or you can make a more complex dressing.

For the dressing in the photo below I added balsamic vinegar, extra virgin olive oil, water, ketchap manis (sweet soy sauce), salt and black pepper. It was yummy!

Potato salad can be made with a dressing of olive oil or vegan mayonnaise as shown here

Sprinkle nutritional yeast on top for an extra depth of yummy flavour.

Easy Vegan Potato Salad Recipe

An easy and tasty potato dish for summer dining

5 minPrep Time

10 minCook Time

15 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • New potatoes or small hard potatoes
  • Sliced onion
  • Grated carrot
  • Red or Green pepper
  • Cucumber
  • Sweet corn
  • For the dressing 1.
  • Extra virgin olive oil
  • Balsamic vinegar
  • dash of lemon juice
  • salt & pepper
  • For the dressing 2.
  • Extra virgin olive oil
  • Vegan mayonnaise
  • Balsamic vinegar
  • Nutritional yeast
  • salt & pepper
  • Water

Instructions

  1. Cook the potatoes in water until par boiled.
  2. Drain and pour over olive oil.
  3. Warm up the oil then turn off the heat and cover with a lid to finish cooking in the steam and oil.
  4. Slice all the vegetables and grate the carrot.
  5. Mix together.
  6. Add the dressing ingredients and adjust to taste.

Tags

Diet
vegetarian
vegan
Allergy
gluten free
soy free
wheat free
7.8.1.2
80
https://lovevegetarianlife.com/easy-vegan-potato-salad-recipe/

This salad serves as a meal in itself, or try it with a tomato & garlic salad or orange and avocado salad.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: