Tri Color Vegan Potato Salad Recipes

VEGAN POTATO SALAD

Steps:

• First, peel the potatoes. I usually use all-purpose potatoes for my potato salad as they work for most potato dishes. Any kind of waxy potatoes work as well or actually even better. Just make sure not to use starchy potatoes.
• Then, dice the potatoes into medium-sized pieces.
• Place the diced potatoes in a saucepan. Cover them with cold water and bring to boil. When the water is boiling, add one teaspoon of salt and turn the heat to medium. Cook for about 8 minutes. Check them regularly, you want them to be fork-tender. Make sure they're not too soft.
• Drain the potatoes and put them back in the pot. Add two tablespoons of white wine vinegar and let them cool down for about 25 minutes.
• While the potatoes are cooking, chop up the celery, the dill pickles, the red onions, the parsley, and the green onions. Put all ingredients (including the cooked potatoes) in a large bowl and stir in the vegan mayonnaise and the mustard. Season with salt and pepper.

VEGAN RAINBOW POTATO SALAD

Steps:

• 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. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
• In a small bowl, combine the vegan mayo, pickle juice, paprika, 1/4 tsp salt, and black pepper. Add the dressing to the potatoes while they're still warm. Mix with a fork, mashing slightly to thicken the dressing.
• Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
• Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
• Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.

TRI-COLOR POTATO AND ARUGULA SALAD

Steps:

• Microwave the each variety of potato separately (they have varying cook times) until done but still nice and firm. Plunge into cold water. Let stand until cool enough to handle, then peel and cut into approximately 3/4-inch dice.
• Combine the potatoes in a mixing bowl with the celery, bell pepper, olives, vinaigrette, dill, salt, and pepper. Stir together gently.
• Stir half of the arugula in with the potatoes and line a serving platter with the rest. Mound the potato salad onto the platter, and scatter the seeds over the top. Serve at once.

TRICOLOR POTATO SALAD

Steps:

• Put the Yukon gold and sweet potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 12 to 15 minutes. Drain and let cool until just slightly warm.
• Put the purple potatoes in a medium pot and cover with water. Add 1 teaspoon of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 10 to 12 minutes. Drain and let cool until just slightly warm.
• In a large serving bowl, combine the remaining ingredients and mix until blended. Add the potatoes and gently toss until they are completely coated.

GREEN GODDESS VEGAN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Meanwhile, chop green onions, reserving white portions for salad. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down sides as needed. Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions and dressing; toss to coat. Refrigerate, covered, at least 1 hour. Top with radishes and additional parsley.

VEGAN POTATO SALAD

Steps:

• Put the potatoes in a pan, season with salt and cover with cold water. Bring up to a boil and simmer for 15-20 mins, until they're tender. Drain and leave to steam-dry in a colander for 5 mins. If the skins are papery and peeling away, you can rub them off, if you like.
• Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.
• Stir in the mayo, mustard, shallot, capers and herbs (saving a little to garnish). Check the seasoning and add a little more salt or vinegar, if you like. Scatter over the remaining herbs and serve.