The vegan classic: potato salad without animal ingredients
Welcome, dear readers, to a hearty adventure in the kitchen! Today we’re taking on a classic: the potato salad. But we put a special touch on the whole thing and present you with a vegan version of one of grandma’s most popular dishes. Let’s experience a funny story together and discover a delicious recipe for a classic potato salad without animal ingredients.
The heroes of history
In our story we meet a passionate cook named Emma. Known for her love of experimentation in the kitchen, Emma has decided to transform the traditional potato salad into a vegan version. With her faithful companion, a funny apron with a carrot pattern, she embarks on a culinary mission.
In search of the secret
Emma has set out to uncover the secret of the perfect potato salad. She rummages through old family recipes, talks to wise grannies and experiments in her kitchen until she finds the perfect combination of flavors. The goal is clear: to mimic the taste and texture of traditional potato salad without using any animal products.
The heroic preparation of the classic potato salad
After many attempts and a stroke of luck, Emma discovers the secret to her vegan potato salad. Instead of the traditional mayonnaise, she uses a creamy blend of plant-based mayo, mustard, and some pickle juice to get the flavor just right. The potatoes are boiled, peeled and cut into bite-sized pieces. Then fresh onions, celery, apple, peas, crunchy gherkins and fresh dill join the potatoes.
The spice of life
To give the salad the finishing touch, Emma adds a pinch of spices. Salt and pepper are the heroes that bring the salad’s flavor to life. But Emma wouldn’t be Emma if she didn’t have another surprise in store. She adds a secret ingredient – smoked paprika powder. This gives the salad a smoky note that is simply irresistible.
The triumph – classic potato salad
After all the ingredients have been lovingly mixed together, Emma lets the potato salad rest in the fridge for a while so that the flavors can develop fully. Then the time has finally come: the salad is served and family and friends try it. The skeptical looks give way to an astonished smile as they take the first bite. The taste of the traditional potato salad has been perfectly recreated and nobody misses the animal ingredients.
more potato salad ideas:
- Potato salad with coriander pesto
- Sweet potato salad with hummus and rocket
- Baked sweet potato salad with pear mustard dressing
- Potato Cauliflower Salad
- Lukewarm potato and bean salad
The vegan classic: potato salad without animal ingredients
Equipment
Ingredients
for the potato salad you need:
- 1 kg waxy potatoes
- 1 red onion
- 2 sticks celery
- ½ apple
- 80 g can of peas
- 2-3 pickles + 4-5 tbsp broth
- 1 small Bunch of dill and/or chives parsley ….
- 1 tbsp mustard or Dijon mustard
- 250 g vegan mayonnaise*
- kosher salt*
- Pepper* from the mill
- ¼ teaspoon paprika powder
Optional ingredients:
- ½ tablespoon yeast flakes* for some cheese flavor
- Apple cider vinegar* for more acidity if the cucumber water is not enough
- sugar to taste
Instructions
- wash your potatoes If you can, use potatoes that are about the same size so they cook evenly. The potatoes are not peeled (I always use jacket potatoes for this salad).
- Cover the pot with water and bring the potatoes to a boil. Let the potatoes simmer for about 15 to 20 minutes, depending on their size. The potatoes should still have a good bite and not be mushy.
- Drain the potatoes and let them cool. I fill the drained potato pot again with cold water to stop the potatoes from cooking and to cool them down faster.
- While the potatoes are cooling, let’s take care of the rest of the ingredients and the marinade.
- Finely dice the pickles. Set broth aside.
- Wash the celeriac, remove the threads and also finely dice.
- Peel and dice red onion.
- Core and dice the apple.
- Either boil the peas yourself or drain them from the can.
- Herbs: I actually prefer dill, but even after visiting several supermarkets it was simply not available today 🙁 That’s why you can see chives, which is my second choice, in the pictures.
- Rinse herbs, shake dry and chop.
- Put the vegetables in a bowl and pour in the cucumber water.
- When the potatoes have cooled a bit, peel. This works best when they are still warm.
- Cut the cold potatoes into cubes and add to the bowl with the other ingredients.
- Add mayonnaise and mustard. Season with salt and pepper and mix everything together well.
- Taste: The taste depends a lot on the pickle water you used. If there is no acidity, add some apple cider vinegar to the salad. Too much acid, balance it out with some sugar.
- Now let the potato salad cool for at least 5 hours, preferably overnight.
- Before serving, taste it again if necessary.
Nutrition
Try our vegan potato salad: classic taste without animal ingredients! Enjoy this delicious alternative to the traditional version.
