Healthy Vegan Potato Salad
Place pot on the stove over high heat and cover.
Healthy vegan potato salad. In a large pot cover the quartered creamer potatoes with cold water add 1 tsp of salt and bring to a boil over high heat. This healthy vegan potato salad with cucumber and tomato in a garlicky yogurt sauce is all you need for summer picnics or bbqs. Traditional potato salad is not usually healthy. I essentially wanted my vegan potato salad to taste like a simple cross between american mayo based with veggies and french style oil based with herbs potato salad.
Another trick is to slice your potatoes before boiling rather than afterward. Oil free without mayo low fat. You will love this potato salad because its. Cauliflower cucumber salad russian potato salad.
First you will start off mashing your avocado in a bowl. It is made with conventional mayo which is usually a mix vegetable oils but predominately soybean oil. Leftovers can be stored covered in the fridge for up to 5 days. Youll end up with a creamy emulsification that infuses the potatoes with fresh flavor.
Ive also stumbled upon a great vegan mayo. If you are making a mayo based potato salad i would highly recommend opting for an avocado oil based mayo. Cook until potatoes are slightly fork tender and drain. Like a gentle hug on your plate.
Then i add fresh celery for crunch copious amounts of kosher dill pickle and red onion for some bite. Not vegan but when i make potato salad i substitute about half the mayo homemade with grapeseed oil for hummus. This simple salad is so easy to make and its creamy and delicious. Vegan potato salad recipe.
For all my non vegans simply use regular mayonnaise. Turn down to a simmer and cook until tender about 10 minutes. Bring to a boil and then lower heat to a simmer. Creamy savory perfectly seasoned healthy vegan potato salad takes plant based eating to the next level.
Youll also love these healthy salads. 1 t brown rice flour or 2 t bean flour or 3 t almond flour or other nutsseeds 14 t salt and garlic powder 14 c water 1 t olive oil and apple cider vinegar and 14 t prepared mustard. Say goodbye to gloppy mayonaise potato salad and say hello to this fresh new version that tastes incredible. It was the mayonnaise we had on hand and it is easy to shift back and forth.
The secret ingredient in this recipe is avocado. The potato salad tastes best when its cold in my opinion but you can also eat it right away when the potatoes are still warm. Then blend the herbs and olive oil with the starchy reserved water. But crunchy creamy and perfectly warm.
You dont need to make this recipe into a vegan potato salad. Omega 6 fatty acids yikes.