WhatsApp. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. Mash them with a potato ricer for ultra smooth mashed potatoes. I have been working hard to get ahead here on MDV so that I can spend a lot of time relaxing and vacationing with my kids this summer. Crispy smashed potatoes are smothered in a delicious garlic and herb sauce for a gluten-free, vegetarian, vegan, and dairy-free side dish recipe. Keep the salad chilled until ready to serve. A vegan Potato Salad just the way you remembered it. Then my marinade is made with water and lemon and vinegar, salt and pepper and some fresh parsley. Clean the potatoes. Anyways, potatoes are truly amazing and this recipes is one of my favourites for sure. Dice the vegetables and herbs. Lastly top with chives … Bake them for about 10 minutes, or until they are browning in spots and turning crispy. Feb 11, 2016 - This Pin was discovered by Teresa Serrano. 0. Your email address will not be published. Before dressing the salad, let the potatoes cool. Pinterest. Need help meal planning? Boil the potatoes for 8-10 … Prepare. When I was a kid, I didn’t like mayo now, but I have always enjoyed vegan mayo in moderation, so maybe it’s worth giving it a try! 15 Vegan Recipes For the True Potato Lover - One Green Planet Mash your potatoes using a potato masher until fluffy. If you toss a mayo-based dressed with hot potatoes, the mayo will melt and become oily. Store leftover potato salad in an airtight container in the refrigerator for up to 5 days. I think you’re going to love this potato salad. Keep in the refrigerator until ready to serve. You should definitely give this recipe a try too, it’s highly shareable and such a crowd-pleaser. Once potatoes are cool, transfer to a large salad bowl. Once your potatoes are cool, toss them with the vegetables, herbs, and creamy potato salad dressing. Preheat oven to 400F. Return to the oven and bake another 10-15 minutes or until the cheese has melted and the skins are perfectly crisp. . Lay the asparagus out on the second baking sheet and drizzle with olive oil. Sounds delicious. I had to make it because you included the red bell peppers which I love in a potato salad (or any salad!). Bring a large stockpot of water to boil and add the cubed potatoes. when I was a kid growing up I never like mayonnaise; therefore, I am hesitant to try vegan mayo. Cut each potato in half, then cut a thin slice from the bottom of each potato. Then either wrap the potatoes in aluminum foil (this way the skin will be softer) or brush them with a little oil and place them on a baking tray (this will make the skin crispier). recipecrk - March 18, 2020. Perfectly soft red skin potatoes mixed with fresh vegetables and herbs and tossed in a creamy zesty dressing for the perfect summer potluck dish. Finally, she roasts the potatoes for 30 minutes at 400 degrees Fahrenheit. Make mashed potatoes with the skins or without. Filled fresh vegetables and herbs, such as red bell peppers, celery, dill, and parsley and topped with a zesty vegan mayonnaise and white wine vinegar dressing, this is a recipe you’re going to want to keep on hand. Top the potato skins with minced chives for garnish and serve hot with extra sour cream to serve. My kids like it too. Brush the potatoes with olive oil and add salt and pepper to taste. In a separate bowl, make the creamy dressing by combining the vegan mayonnaise, dijon mustard, white wine vinegar, and salt. I will give that a try next time I make potato salad! While the potatoes bake, take 1 1/2 cups of the scooped out baked potato and mash with the 1/2 cup sour cream and plant milk until creamy. Add. Bake for about 60 minutes, or until soft when you prick with a fork. © 2020 My Darling Vegan — All Rights Reserved, Vegan Pasta Salad with Red Wine Vinaigrette, http://www.eatingwell.com/recipe/252196/lebanese-potato-salad/, https://minimalistbaker.com/easy-vegan-mayo-with-aquafaba/, Vegan Chocolate Torte with Hazelnut Crust, Vegan Chocolate Peppermint Crinkle Cookies, 4-Ingredient Cookies with Chocolate Chips. It’s refreshing, filling, and pairs perfectly with your barbecues, picnics, potlucks, and basically every other summer event I can imagine. Wait for the water to boil before adding the potatoes. Bring to a boil and boil until tender, about 15 to 20 minutes (pierce a piece of potato with a fork to assess doneness). I really love it. She peels six cloves of garlic, chops them and adds them to the potatoes. When you’re ready to serve, remove it from the refrigerator and serve it with your favorite vegan potluck dishes. Bake them for about 10 minutes, … Soft red skin potatoes mixed with fresh vegetables and herbs and tossed in a creamy zesty dressing for the perfect summer potluck dish. I am a classically trained chef and professional photographer. Follow me on Instagram, Facebook, and Pinterest and read more about me here. Pro Tip: To ensure an even cook, don’t put your potatoes in cold water. My vegan potato salad is a spin-off the classic dish you grew up eating. This site uses Akismet to reduce spam. Fresh, chopped … Preheat your oven to 400ºF. Add garlic, herbs, cashew sour cream, or vegan parmesan for variation. And with potlucks and barbeques comes vegan potato salad. 65. May 28, 2016 - White, yellow, red, purple, sweet, you name it (all recipes are VEGAN unless noted that veganization is required - remember that fast food and restaurant fries often are not vegan). ... Back to Red Skin Potato … Sarah, try it yourself. Place all of the potatoes into a large pot and cover them with cold water until no … Cut the potatoes into wedges (see the video below!). The best part is that boiled potatoes are so easy and you can use the mini reds baby yellows or even these blush potatoes to mix it up!. Mix everything together, then add the cooled potatoes, followed by the vegan mayo, mustard, and Dijon mustard (optional). Bake the potatoes for about 1 hour (depends on size of potato), or until the potatoes are very tender. In past years this would set off my panic button but this summer I cannot wait! Facebook. Required fields are marked *, I have read and accepted the Privacy Policy *. Check out my 4-Week Vegan Meal Plan for recipes, grocery shopping lists, and much more! Learn how your comment data is processed. Taste and adjust seasonings as needed. How to make Red Skin Mashed Potatoes. Line a baking sheet with foil. Prick several times with a fork. Using a basting brush to brush the mixture … A vegan Potato Salad just the way you remembered it. Hi! Learn how to make smashed potatoes with only a few simple ingredients. This was absolutely delicious. And with summer comes vegan potlucks and barbeques. Home » Recipes » Vegan Holidays » Summer Holidays » Ultra Creamy Vegan Potato Salad, by Sarah McMinn / Posted: June 7, 2018 / Updated: July 23, 2020 / Disclosure: This post may contain affiliate links. Vegan Red Skin Potato Salad: Red Skin Potatoes Small Yellow Onion Sweet and Dill Relish Apple Cider Vinegar Vegan Mayonnaise Sea Salt and Black Pepper. Bring water … Lay your cut red potatoes on a baking sheet. Creamy Potato Salad; In large bowl, add minced garlic, red onion, capers, chopped celery, olive oil, fresh basil, parsley, and dill. MY VEGAN RED SKIN POTATO SALAD RECIPE 😋😋 By. Leaving the skin on these potatoes gives this ... First time making mashed red potatoes and this was exactly what you'd expect/want from a great mashed potato recipe. Easily customizable, here a few ways to make vegan mashed potatoes just the way you like them: Make them oil-free, using just non-dairy milk. Place all ingredients into a bowl and mix until … Discover (and save!) Place the salad in the refrigerator for at least 30 minutes to let the flavors marinate and the salad to cool. These garlic smashed potatoes are made with red potatoes, butter or olive oil, rosemary and thyme! Jump to Recipe Print Recipe Total Time: 20 mins. I always think potato salad is essential with any summer meal. Looking for red potato recipes? Check out the full list of my recommended kitchen tools and gadgets. THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. Thanks for sharing. Scrub potatoes, leaving the skin intact, add potatoes to a large pot and add cold water. Strain them through a colander and set aside. do you have any other substitutions or maybe vegan mayo doesn’t take anything like traditional non vegan mayo … thanks! Place them in a large pot and cover with 1 inch of water. Chop and boil the potatoes for 8-10 minutes, until they are easily pierced with a fork. Place potatoes on a large baking sheet and bake for 35-40 minutes or until tender; cool to touch. Add in vegan butter, garlic, salt, and black pepper and stir to combine. I’m glad it was a hit! Refrigerate for at least 30 minutes to let the flavors marinate. Filled fresh vegetables and herbs, such as red bell peppers, celery, dill, and parsley and topped with a zesty vegan mayonnaise and white wine vinegar dressing, this is a recipe you’re going to want to keep on hand. So, I have looked and looked here in America to make a good tasting potato salad without mayo of any kind. Using her hands, she mixes everything on the pan. If you give this recipe recipe a try, snap a photo and share it on Instagram. Pierce Rub them with a drizzle of olive oil and sprinkle of salt and pepper. Turn up the oven to 450 ºF and let the potatoes cool for about 15 minutes or until cool enough to handle, then cut in half and scoop out the inside leaving a thin layer of potato on the skins. I’ll be making this one again for sure! This potato salad is made with red potatoes – my favorite – for the ultimate potato salad texture. Red skin potato salad is a perfect side dish that is just waiting to take its place on your table. Boiled Red Potatoes. Hi, I’m Sarah. With beach days, backpacking and camping trips planned, a day trip to LA to see the Cubs play the Dodgers, and a trip to Minnesota to see some of my favorite people in the world, this summer is going to be all right! Wash and scrub your potatoes and pat them dry. (Yellow potatoes tend to get too soft + I love the red skin for a pop of color.) (<