Creamy Vegan Potato Salad
Even before I switched to a dairy-free diet, I wasn’t a fan of mayonnaise-drenched potato salads. There was something about seeing creamy side salads left out in the sun at summer picnics that never appealed to me. But I do love potatoes, since spuds are loaded with potassium and heart-healthy fiber, and what’s a picnic or BBQ without a potato salad? This recipe is perfect for your upcoming summer food festivities.
Instead of using a dairy-based mayo or yogurt for this potato salad, I tried protein-packed hummus. Its garlicky tang and creamy texture made the perfect coating for baby red potatoes. After serving this dish at a BBQ to two relatives who claimed to dislike hummus, they were converted! Nobody could detect that the dressing was bean-based, and I was pleased to provide a vegan side dish that provided some protein, too.
This recipe serves 15 hungry guests as a side, with plenty left over. If you’re serving a smaller crowd, halve the recipe and expect leftovers to look forward to!
Cut the potatoes into 1-inch cubes. Place in a large stockpot and cover with water. Bring to a boil, then reduce heat and let simmer until potatoes are tender (you should be able to pierce them with a fork). Drain and let cool.
In a large bowl, combine the potatoes with the remaining ingredients, mixing well to combine.
Whisk together dressing ingredients in a bowl, or shake well in a closed jar before pouring over potato salad. Toss to coat. Serve chilled.