Potato Salad is a classic side dish at most BBQ’s. I mean WHAT is a burger without potato salad?? Even since going vegan, this delicious summer favourite can easily be enjoyed by you and your friends, with a few minor tweaks (and a taste that I guarantee even the pickiest eater will enjoy)
I added carrots to my own recipe because I enjoy the flavour they add when grated. Chopped they are frankly too crunchy for this dish. And the orange adds a gorgeous colour to the entire dish once mixed together.
For this recipe you will need:
- 2lbs of small potatoes, boiled and quartered
- ¾ cup vegan mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- ½ onion, diced fine
- 1 tbsp apple cider vinegar
- 1 bunch green onions
- 3 carrots, peeled, grated (also squeeze out any excess water)
- 1/4 teaspoon salt, or to taste
- black pepper, to taste
Cook potatoes to desired firmness. I enjoy them slightly undercooked, since they will finish cooking once strained out of the pot. Set aside and wait for potatoes to cool before cutting. That is the key to the potatoes not falling apart.
Mix together mayonnaise, mustards, apple cider vinegar, salt and pepper in a bowl. Set aside
Once potatoes are cool, put them into large bowl and add carrots, onions and green onions. Pour dressing over, mix gently and let sit in the fridge until ready to serve. You don’t have to wait to eat this salad, but I do find if it sits in the fridge for a few hours before, helps all the ingredients to build together.
I like to serve my potato salad with a side of greens to cut down on the calories and up the fibre, while still feeling full and satisfied after the meal.
Ps, I know there are no carrots in this picture...I forgot to take a picture of my first batch before eating it all...whoops!