Best Vegan Red Potato Salad From Whole Foods Cookbook Recipes

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RED POTATO SALAD



Red Potato Salad image

From Lee Bailey's The Way I Cook. This recipe has made the rounds and is very popular. Very easy to make. It's one of those recipes that is greater than the sum of it's ingredients.

Provided by DJM70

Categories     Potato

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 lbs small red potatoes
1 tablespoon kosher salt
1 tablespoon lemon juice
1/2 cup sour cream or 1/2 cup creme fraiche
1/2 cup mayonnaise
1/4 cup fresh basil, cut into thin strips
1/4 cup minced fresh italian flat leaf parsley
1 clove garlic, finely minced
2 tablespoons vinegar (I use white wine vinegar)
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt

Steps:

  • Cover potatoes with lightly salted water and add lemon juice.
  • Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes.
  • Drain and cool.
  • Meanwhile, whisk together the rest of the ingredients.
  • Cut the potatoes into serving size pieces (no need to peel) and mix with the dressing.
  • Chill until serving time.

Nutrition Facts : Calories 263.8, Fat 10.6, SaturatedFat 3.2, Cholesterol 15.1, Sodium 1538.1, Carbohydrate 39.1, Fiber 4.3, Sugar 3.6, Protein 4.6

ROASTED RED POTATO SALAD



Roasted Red Potato Salad image

Awesome potato salad and a nice change from the old mayo variety. Easy to put together and terrific!! From Southern Living.

Provided by Vicki in CT

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 lbs red potatoes, diced
1/2 onion, diced
2 teaspoons garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground pepper
10 slices cooked bacon, crumbled
1 bunch green onion, chopped
3/4 cup ranch salad dressing

Steps:

  • Toss first six ingredients together and place in single layer on cookie sheet sprayed with Pam.
  • Bake at 425 degrees for 40 minutes, stirring occasionally.
  • Transfer to large bowl.
  • Toss remaining ingredients. Can be eaten warm or cold. We prefer it room temp to warm.

WARM GERMAN - AND VEGAN! - POTATO SALAD



Warm German - and Vegan! - Potato Salad image

This is an adaptation of an older German recipe - specifically, it's veganized! I modified it from the VegFamily website. It takes less than forty minutes, since the sauce is made while the potatoes cook. Enjoy!

Provided by White Rose Child

Categories     Potato

Time 40m

Yield 5-6 cups, 4 serving(s)

Number Of Ingredients 11

5 medium potatoes
2 tablespoons olive oil
3 -4 tablespoons apple cider vinegar
1/2 cup water
2 tablespoons sugar or 2 tablespoons other granulated artificial sweetener
1 tablespoon flour
1/2 cup onion, chopped
1/2 cup celery, chopped
salt, to taste
pepper, to taste
vegan bacon bits (optional)

Steps:

  • Bake the potatoes (microwaving is fine).
  • While the potatoes are cooling, heat the oil in a skillet over medium. Add the vinegar and water, and increase the heat till this mixture is boiling. Stir in the sugar and flour, and stir constantly until it's thickened.
  • Peel and chop the potatoes, and place in a serving bowl. Gently stir in the celery, onion, salt and pepper.
  • Pour warm dressing over potato mixture. Sprinkle liberally with vegan bacon bits, if desired. Taste, adjust seasonings, and serve warm.

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