Vegan Potato Salad

Name: Vegan Potato Salad
Prep time: 20 min
Cook time: 15 min
Yield: 6 to 8
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 garlic clove; 1 teaspoon Dijon mustard; 2½ teaspoons sea salt; freshly ground black pepper; 2 pounds very small yellow potatoes; 12 ounces fresh green beans; Kernels from 1 ear fresh corn; Heaping ½ cup thinly sliced red onion; 3 tablespoons vegan sour cream; 3 tablespoons chopped chives; red pepper flakes

User Reviews

4.9

45 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
6 to 8
Course
Side Dish, Salad
Cuisine
American

Vegan Potato Salad

Iris Warren

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This gluten-free, vegan potato salad recipe is a delicious summer side dish! See the post above for make-ahead instructions.

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Ingredients

Servings

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove grated
1 teaspoon Dijon mustard
2½ teaspoons sea salt divided
freshly ground black pepper
2 pounds very small yellow potatoes
12 ounces fresh green beans trimmed and halved
Kernels from 1 ear fresh corn about ¾ cup
Heaping ½ cup thinly sliced red onion
3 tablespoons vegan sour cream
3 tablespoons chopped chives
red pepper flakes

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Instructions

In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, mustard, 1½ teaspoons of the salt, and several grinds of pepper.
Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in the remaining 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 14 minutes. Drain the potatoes, pat dry, and cut any larger potatoes in half. Add the potatoes to the bowl with the dressing and toss to coat.
Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes, drain, and immediately immerse in the ice water to stop the cooking process. After 1 minute, drain and place on a kitchen towel to dry, then add them to the bowl with the potatoes along with the corn and onion, and toss. Season to taste with more salt and pepper, if desired. Transfer to a platter.
In a small bowl, mix the Vegan Sour Cream with about 2 tablespoons water and stir until it’s a drizzleable consistency. Drizzle over the salad and sprinkle with the chives and red pepper flakes. Season to taste and serve.

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