Try this Vegan Rainbow Potato Salad recipe, or contribute your own.
- 1 tsp salt
- 1/4 tsp salt
- black pepper to taste
- 1/4 tsp paprika
- 1/4 cup carrot grated
- 1/4 cup red bell pepper finely chopped
- 1.5 lb bag terrific trio little potatoes quartered
- 5 tbsp vegan mayo
- 3 tbsp pickle juice
- 1/4 cup celery thinly sliced
- 3 tbsp dill finely chopped
- 1-2 tbsp garlic dill pickles finely chopped
- 1 tbsp red onion chopped (and soaked in ice water for 10
- 2 tbsp green onion finely chopped
- 2 tbsp green bell pepper finely chopped
- Carbohydrate 1.49341366789256 g
- Cholesterol 0 mg
- Fat 0.0633868333683998 g
- Fiber 0.510276658003614 g
- Protein 0.228700000204329 g
- Saturated Fat 0.0098694333412707 g
- Serving Size 1 1 cup (156g)
- Sodium 5.26143333807189 mg
- Sugar 0.983137009888948 g
- Trans Fat 0.023854733343174 g
- Calories 7 calories
Step-by-step
- In a large pot, cover the quartered Creamer potatoes with cold water, add 1 tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
- In a small bowl, combine the vegan mayo, pickle juice, paprika, ¼ tsp salt, and black pepper. Add the dressing to the potatoes while they're still warm. Mix with a fork, mashing slightly to thicken the dressing.
- Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
- Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
- Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.
Traditional German potato salads rely on warm vinegars and rendered fats, whereas American versions depend heavily on rich mayonnaise emulsions. This vibrant plant-based variation bridges those approaches by utilizing a warm base that absorbs seasoning efficiently before cooling. Starchy russets disintegrate in cold salads. Waxy little potatoes maintain structural integrity under mechanical mixing.
Temperature Mechanics
Potatoes absorb dressings most effectively while warm. Apply the emulsion of vegan mayonnaise and pickle juice to the tubers shortly after boiling. This thermal absorption draws flavors into the interior cells rather than coating the exterior exclusively. Mash a few potato quarters gently with a fork to release natural starches. That action thickens the dressing naturally without adding extra thickeners.Crunch and Preservation
Raw aromatics provide structural contrast against tender potatoes. Soak raw red onion in ice water for ten minutes to temper harsh sulfur compounds while maintaining snap. Chill the integrated mixture for at least one hour to set the fats and meld the aromatics. Extended refrigeration overnight concentrates the dill and pepper notes further.
