Best Spicy Vegan Potato Salad Recipes

Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) image

Provided by Queen Emily

Categories Potato

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 medium red potatoes
1 dill pickle
1 stalk celery
1/2 red onion
1/2 green bell pepper
1 tablespoon spicy brown mustard (regular mustard will do)
2 tablespoons olive oil
2 tablespoons vinegar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chili powder
1 tablespoon hot sauce (Frank's, Cholula, etc.)

Steps:

Cut potatoes into bite size pieces and boil until cooked through.
Finely chop your pickle, celery, red onion and bell pepper, then set aside.
In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
Refrigerate for a few hours until chilled or overnight. Serve chilled.

Nutrition Facts : Calories 462.2, Fat 14.9, SaturatedFat 2.1, Sodium 674.9, Carbohydrate 76.1, Fiber 10.2, Sugar 8.6, Protein 9.9

Spicy Vegan Potato Salad image

Provided by K is for Kase

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

7 medium red potatoes
1 cup chopped celery
1/2 cup chopped green onion
3/4 cup veganaise vegan mayonnaise
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
4 -5 tablespoons cholula hot sauce
salt and pepper

Steps:

Boil about 6 cups of water in a large pot. Cut the potatoes into bite size pieces and place in boiling water.
Meanwhile, mix Veganaise, chili powder, garlic powder and Cholula.
When potatoes are cooked thoroughly, drain and add celery, scallions and Veganaise mix.
Add salt and pepper to taste.
Refrigerate for several hours or overnight.
Note: If you don't have or don't like to use the hot sauce, try using a little salsa on top.

Nutrition Facts : Calories 163.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 2.2, Sodium 260.3, Carbohydrate 32.7, Fiber 3.8, Sugar 3, Protein 3.9