Gluten Free / Potato / Salads / Vegan / Vegan MoFo

Creamy Vegan Potato Salad

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Just as creamy as the original but completely vegan and natural!

Creamy potato salad is a feature at every BBQ, picnic and party buffet across the UK. I used to love it, soft new potatoes with a creamy dressing and tangs of fresh herbs, but over the years I have started feeling a loss of love with this salad dish. We have favoured potatoes dressed with good quality olive oil, seasoning and torn herbs instead as it is lighter with more flavour. The shop bought varieties have become blander with most of them using cheap mayo instead of a good quality variety or natural yoghurt.

I wanted to make a vegan version which captured that traditional creaminess but much lighter, plant based and with more flavour. It would be easy to use an egg free mayonnaise or a soya yoghurt but instead I have used a ripe avocado which provides healthy fats, natural vitamins and an extra bit of interest.

I found that one avocado went along way, coating around 5 portions of potatoes, so it is very economical as well.

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Top with edible flowers to impress your guests

A good potato salad, in my opinion, has a hint of sweetness, a heat of mustard and freshness from chopped herbs. The creamy dressing shouldn’t over power or hide the earthy flavour of the potatoes so keep the coating light and not a potato soup!

Just a note before the recipe, I prefer not to peel my potatoes. New potatoes have a very thin skin which falls apart with the potato once cooked and is not at all rough or chewy. Most of the vitamins are just under the skin and peeling the potatoes throws all that goodness into the bin!

To serve 6

Vegan, Gluten Free

500g New Potatoes
1 Avocado
1 tspn Olive Oil
1/2 tspn Red Wine Vinegar
Salt and Pepper
1 tspn Wholegrain Mustard
1 Red Onion
1 Small bunch of Dill

Wash the potatoes and cut them in half, quarters if they are big, and boil in a large saucepan for 10 minutes until tender. Drain and season with some salt and pepper whilst warm. Leave them to one side to cool down.

Peel and de stone the avocado then roughly chop and put in a blender with the oil, vinegar and seasoning.

Finely chop the onion and dill and put in a bowl with the blended avocado and mustard. Tip the potatoes into the bowl and mix until all the potatoes are coated. Taste and add more salt or pepper if required.

Serve in a large bowl topped with dill fronds and edible flowers such as pansies if desired.

This is bound to be a big hit at your next buffet party!

vegan mofo2013

 

 

I entered this salad over at the “No Croutons Required” event run by Tinned tomatoes and Lisa’s Kitchen. Pop over with this link to see more!

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19 thoughts on “Creamy Vegan Potato Salad

    • Thank you! I have also made it with basil for my dill hating sister however it is worth the dill in my eyes 🙂 lovely roundup! Lots of delicious soups and salads to keep me busy trying x

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