Vegan Potato Salad
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4.9
30 reviews
Excellent
Vegan Potato Salad
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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
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice fresh
- 1 garlic grated, clove
- 1 teaspoon Dijon mustard
- 2½ teaspoons salt divided, sea salt
- black pepper freshly ground
- 2 pounds yellow potato very small
- 12 ounces Green bean trimmed and halved, fresh
- corn kernels about ¾ cup, from 1 ear fresh corn
- red onion heaping ½ cup, thinly sliced
- 3 tablespoons vegan sour cream
- 3 tablespoons chives chopped
- red pepper flakes
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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Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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