Vegan potato salad with creamy dressing
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 240, total fat 11 G., saturated fats 2 G., proteins 6 G., carbohydrates 30 G., fiber 5 G., cholesterol 0 mg, sodium 531 mg, sugar 2 G.
Calories 240, total fat 11 G., saturated fats 2 G., proteins 6 G., carbohydrates 30 G., fiber 5 G., cholesterol 0 mg, sodium 531 mg, sugar 2 G.
This recipe transforms classic potato salad with a creamy dressing into a vegetarian side dish perfect for holidays, picnics, or a simple midweek dinner. A splash of apple cider vinegar and gherkins add just the right amount of tartness and crunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g red potatoes (about 6 medium tubers), cut into 2 cm pieces.
- 2 tablespoons apple cider vinegar
- 3/4 cup vegan mayonnaise
- 3 tablespoons vegan sour cream
- 1/4 cup finely chopped gherkins + 1 tbsp brine
- 1 tablespoon vegan Dijon mustard
- 2 tbsp chopped fresh parsley leaves
- 3 stalks celery, finely diced (about 1 cup)
- 2 green onions, thinly sliced
- Paprika, for serving
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Recipes with similar ingredients: potato, apple cider vinegar, mayonnaise, sour cream, pickled cucumber, Dijon mustard, parsley, celery, green onions, paprika
Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and cover with cold water; sprinkle with 1 teaspoon of salt. Bring to a boil over medium heat and cook, stirring occasionally, until tender, about 10 minutes. Drain thoroughly and transfer the potatoes to a large bowl. Add the vinegar and 1/2 teaspoon of salt; stir to coat well. Let cool slightly, about 10 minutes.
- Meanwhile, in a small bowl, combine the vegan mayonnaise, vegan sour cream, gherkin brine, vegan mustard, and a little freshly ground black pepper. Add the parsley, gherkins, celery, and green onions and toss to distribute the ingredients evenly.
- Pour the creamy dressing over the potatoes and gently toss with a silicone spatula to distribute the ingredients evenly. Taste and season with salt and pepper if needed. Cover and refrigerate until completely chilled, at least 2 hours or overnight.
Sprinkle with paprika before serving.
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