Hey Friends, welcome back!
This week I am sharing a delicious, quick, and easy vegan potato salad recipe! One of my favorite summer sides. Honestly, what doesn't potato salad go with? In the south... we serve it with BBQ, Sandwiches, Gumbo, 'Meatloaf'- you name it potato salad is invited to the party.
For making any potato salad, I have 3 tips...
Let's start with the type of potato to use. Potatoes can be divided into 2 different types; starchy and waxy. Russet potatoes- great for french fries are high in starch and crumble when cooking. Red Potatoes- great for roasting and potato salads are waxy. For potato salad, I like to use waxy potatoes... Fingerlings, Red Potatoes, or Yukon Gold- which is a mix between starchy and waxy.
To ensure even cooking bring the cold water + potatoes to a boil together. When cooking most vegetables- you add them to already boiling water. This is not the case with high starch vegetables that take longer to cook through, like potatoes.
Seasoning the potatoes, needs to start in the pan while boiling. Cut your potatoes into small 1-inch cubes put them in a pan of salted cold water and bring to a boil over high heat. This will allow the potato to absorb some salt and result in a better flavor potato salad.
For the purpose of keeping this recipe quick and easy I will be recommending store-bought vegan mayo. But, you know I love a healthier alternative! So if you'd like to try an oil-free alternative to mayo use this oil-free vegan mayonnaise recipe.
Without further ado, classic- creamy, acidic, smokey, and vegan... Southern Potato Salad!
The Best Vegan Southern Potato Salad
Makes: 4 Servings
4 cups red potatoes, cut into 1-inch cubes
1 tbsp Apple Cider Vinegar
1 cup vegan mayo (I recommend Hellmans)
2 tbsp dijon mustard
1/2 tbsp maple syrup
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup sweet & spicy pickles, diced
3 garlic cloves, minced
1 tbsp grapeseed oil (any high neutral oil will work)
2 stalks celery, diced
1/2 red onion, diced
6 slices vegan bacon, diced (I recommend Sweet Earth's Benevolent Bacon)
2 green onions, sliced on a bias
Directions:
Bring the diced potatoes to a boil in a medium-sized saucepan, make sure to add salt. Adding enough water so that the potatoes are covered by 1 inch. Once boiling, reduce heat to a medium-high and cook for 10-15 minutes. Until you can easily pierce them with a fork.
Drain the potatoes and then return to saucepan, coating in the apple cider vinegar.
In a bowl, whisk together the mayo, dijon, maple syrup, and paprika.
Heat a cast-iron or non-stick pan over medium-high heat add 1 tbsp of grapeseed oil (or any neutral oil). Brown the diced onion and diced celery for about 5-8 minutes, stirring every 30 seconds or so. Add in the diced vegan bacon and cook for another 5 minutes, or until crispy. Adding 1 tsp of oil as needed to keep food from sticking.
Add browned onion, celery, and bacon mixture to the cooked potatoes and stir together. Potatoe will begin to break down a little, adding to the creamy texture of the potato salad.
Add in the mayo, maple and mustard mixture, as well as the diced pickles and garlic stirring gently until evenly combined. Taste, and season with salt and pepper.
To serve, top with sliced green onion. I love this salad served warm right after cooking but it is also delicious cold!
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