Creamy Lemon-Dill Roasted Potato Salad

Tuesday, September 29th, 2015

2015-09-26 - Lemon-Dill Potato Salad - 0001 [flickr]

An exaggerated hat tip to whoever shared this recipe on Facebook. (I think it was Mylène, but I can’t be sure.)

I was a little skeptical of a potato salad absent both vegan mayo and dill pickles – both of which are potato salad staples, imho – but I gave it a shot, and you know what? IT WAS AMAZING. I love the idea of roasting potatoes instead of boiling them; not only is it easier (no more standing over a steaming pot, splashing hot water all over the place), but you get much more consistent results, without any potato loss.

I didn’t have any baby potatoes, so I used four baking potatoes – a little more than the recommended two pounds – but the dressing seemed to be *just enough* for this amount. I also didn’t bother adding water to the dressing, but other than that I think I followed the recipe to a t.

I usually prefer cold potato salad, but I’m with Janet – this tastes so much better when enjoyed warm.

Potato-Zucchini Salad

Saturday, October 18th, 2014

2014-10-08 - SRJ Potato-Zucchini Salad - 0001 [flickr]

Okay, so maybe potato salad is SO LAST SEASON – but if you’re anything like me, then you probably still have a few stray zucchinis languishing at the bottom of your produce drawer. And as awesome as Baked Zucchini Sticks may be, a girl can only batter so many slices of zucchini. Enter: the Potato-Zucchini Salad from Simple Recipes for Joy!

I never would have thought to dress zucchinis up with Vegenaise a la potato salad, but it totally works! The mix is approximately half potatoes and half zucchinis, with a few stray green beans thrown in to liven things up. Once you add the mayo and spices, the potatoes and zucchinis are (almost) indistinguishable.

The seasonings are pretty basic – just mayo to taste, plus lemon juice, parsley, salt, and pepper – so I embellished with some of my own potato salad favorites:

6 tablespoons Vegenaise
2 tablespoons lemon juice
1 tablespoon dill
2 teaspoons salt
1/4 red onion, finely diced
a dash of black pepper
a dash of lemon peel

Served with dill pickles on the side, natch.

In addition to the combination of potatoes and zucchini, I also love that all the veggies are steamed, which is way easier than my usual method of boiling potatoes for salad. You just need two baskets and 25 minutes and voilà! – soft, tender potatoes. And the beans – steamed for just a few minutes – add a satisfying crunch to the dish.

P is for Potato Salad

Wednesday, September 18th, 2013

P is for Potato Salad [Betty Goes Vegan] (0006)

I have so many potato salad recipes filed away that its inclusion under the letter P was pretty much predestined. (Don’t worry, I haven’t forgotten about pizza! Just relocated it.) Betty Goes Vegan alone features three different versions: Classic Deli Potato Salad, German Potato Salad, and Curry Vegan Chicken and Potato Salad. I chose the Classic Deli Potato Salad because it’s classic – it says so right in the title! – and you can’t go wrong with the classics. Also, it was the easiest of the three. Lazy, who me?

This one calls for Vegenaise, of which I bought a brand spanking new jar just for this purpose. Normally I’m a Nayonaise gal, so I was a bit skeptical. But it’s not half bad! At least not in potato salad – which, to be fair, is one of the few places I use vegan mayo. Actually, it’s pretty damned tasty when flavored with nooch, mustard, soy sauce, and all the other goodies that go into this dish. I also added some salt and, next time around, will probably throw in some pickles, too. Aside from potatoes and mayo, it’s the single most important potato salad component, imho.

This recipe doesn’t make a whole lot so, if you’re cooking for a potluck or picnic, triple or even quadruple it. The hungry masses will thank you.

P is for Potato Salad [Betty Goes Vegan] (0003)

 
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VeganMoFo 2013 Sneak Preview

Thursday, August 8th, 2013

2013-08-07 - VeganMoFo Sneak Preview - 0010

Sign-up began yesterday, but I started working on my theme weeks ago.

On this plate: the Classic Deli Potato Salad from Betty Goes Vegan, along with Eggplant Fries and Baked Hush Puppies from Vegan Comfort Food. A weird combination, but it works. Three letters down, just 23 to go!

Summertime NomNomNom: "Tastes Like Pickles!" Potato Salad

Friday, June 18th, 2010

Update, 7/4/10: Upon reaching the bottom of the bowl (which happened several weeks ago, fwiw), I discovered that this potato salad recipe makes way more “sauce” than you’ll need. So you’ll either want to toss in a few extra potatoes. OR. (And this may be a radical suggestion.) Proceed as directed, and use the extra sauce thusly: 1) as a dip for potato chips (it transforms plain ole chips into a yummy DIY salt and vinegar flavor – and makes salt and vinegar chips that much more pucker-y; or 2) as an improv baked potato topping. Whichever you choose, total NOMness will ensue!

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‘Cuz nothing screams “happy summertime, vegan bitches!” like egg-free potato salad! Except, maybe, an offensive PETA billboard, conveniently erected beachside so as to anger as many vacationers as possible. Potato, potahtoe.

This recipe is based on the super-yummy – but disappointingly pickle-deficient – Perfect Summertime Potato Salad recipe from VegWeb.

“Tastes Like Pickles!” Potato Salad

2010-06-17- Potato Salad - 0023

Ingredients

6 large russet potatoes (or an equal amount of red potatoes)
1/4 red onion
6 large carrots, divided in half (3 and 3)
1 to 2 large dill pickles (or 4 to 6 large spears)
1/4 cup pickle “juice” (i.e., the liquid in the pickle jar)
1 to 1 1/4 cups vegan mayonnaise (Veganaise or similar)
3 to 4 teaspoons yellow mustard
2 tablespoons dill (fresh or in a jar)
1 tablespoon sea salt
salt and pepper to taste

(More below the fold…)