Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Creamy Vegan Potato Salad
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- Level: Easy
- Total: 2 hr 30 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 531 mg
We took classic, creamy potato salad — a summertime favorite for picnics and BBQs — and transformed it into a vegan-friendly side dish. The splash of vinegar and addition of chopped cornichons add just the right amount of zip and crunch.
- Level: Easy
- Total: 2 hr 30 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 531 mg
Ingredients
Directions
- Put the potatoes in a large saucepan and cover with cold water; season with 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss to coat well. Let cool slightly, about 10 minutes.
- Meanwhile, whisk the vegan mayonnaise, vegan sour cream, cornichon brine, vegan mustard and several grinds of black pepper in a small bowl until smooth and combined. Stir in the parsley, cornichons, celery and scallions to combine.
- Pour the creamy dressing over the potatoes and gently toss with a rubber spatula to combine. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until chilled through, at least 2 hours and up to overnight.
- Sprinkle with paprika before serving.
