Vegan Ranch Dressing and Potato Salad

My Favorite Vegan Potato Salad: A Simple Recipe for Summer

Summer is here, and that means one thing: potato salad! This year, I decided to try something new and created my own vegan ranch dressing to go with it. Let me tell you, it was a game-changer. Forget that creamy, heavy, mayo-laden potato salad of your childhood, this version is light, refreshing, and surprisingly easy to make. I'm a busy working mom, and time is precious, so the fact this can be made ahead of time is a huge bonus. It’s perfect for barbecues, potlucks, or even a simple weeknight dinner.

The best part? This recipe is completely customizable. Feel free to experiment with different herbs, spices, and even the type of potatoes. I used red potatoes for their beautiful color and slightly sweet flavor, but Yukon gold or fingerling potatoes would work just as well. If you’re not a fan of dill, try parsley or chives instead. The possibilities are endless!

The vegan ranch dressing is the star of the show. It’s incredibly creamy and flavorful, thanks to a blend of simple ingredients like water (or coconut milk for an extra layer of richness!), apple cider vinegar, onion powder, garlic powder, celery seed, dill, and a touch of mustard. The secret is blending it well in a high-powered blender until it’s perfectly smooth and creamy. Don’t be afraid to let the dressing chill in the refrigerator for at least an hour before serving; it allows the flavors to meld and the dressing to thicken beautifully.

The process of making the potato salad itself is a breeze. I started by roasting the potatoes in the oven until they were golden brown and crispy. Roasting brings out their natural sweetness and gives them a lovely texture that contrasts beautifully with the cool, creamy dressing. It’s all about that perfect balance of flavors and textures.

Once the potatoes are cooked and the dressing is chilled, all that’s left to do is toss them together and garnish with fresh herbs. It’s so simple, yet so delicious. You can even prepare this a day ahead of time, making it the perfect make-ahead dish for busy days or large gatherings. The flavors only improve with time, making it even more flavorful the next day!

This vegan potato salad has quickly become one of my go-to recipes for summer gatherings. It's always a hit with everyone, regardless of their dietary restrictions. The creamy vegan ranch dressing is the perfect complement to the roasted potatoes, and the fresh herbs add a bright, herbaceous note that elevates the dish to another level. Plus, the leftover dressing makes a fantastic dip for veggies or crackers!

Tips and Variations:

• Potato Types: Experiment with different types of potatoes. Yukon Gold, red potatoes, or fingerling potatoes all work well.
• Herbs: Feel free to swap out the dill and parsley for other fresh herbs, such as chives, thyme, or oregano.
• Spice Level: Adjust the amount of garlic and onion powder to your liking. If you like a stronger garlic flavor, I recommend using a bit more garlic powder.
• Coconut Milk: For a richer, creamier dressing, substitute half of the water with full-fat coconut milk. Just remember to shake the can well before using it!
• Make-Ahead: This potato salad is best made a day in advance, allowing the flavors to meld and the dressing to thicken. Just store it in an airtight container in the refrigerator.

Beyond the Barbecue: This isn’t just a summer dish. This potato salad is versatile enough for any occasion. It works beautifully as a side dish for a casual weeknight dinner, or elevate it for a more sophisticated gathering. It pairs well with grilled vegetables, tofu steaks, or even just a simple green salad.

Give this vegan ranch dressing and potato salad recipe a try, and I’m confident it will become a new favorite. The combination of creamy vegan dressing and perfectly roasted potatoes is a match made in culinary heaven! Enjoy!

Step-by-step

• This recipe works well to prepare early in the day or the day before, so everything is chilled well upon serving.
• First, roast the potatoes. Preheat an oven to 415 degrees and line a sheet pan with parchment paper, so they don’t stick.
• Chop the potatoes into about ½ inch pieces.
• Spread out evenly on the pan and salt generously and bake for 25-30 minutes until very golden brown.
• Meanwhile, prepare the dressing. Add all of the ingredients to a high powered blender, such as a Vitamix, and process until very smooth and creamy on high.
• If you are subbing half of the water with low fat coconut milk, make sure you have shaken the can really well first (or use a homemade coconut milk).
• Scrape the sides a couple of times and blend again for a good couple of minutes so it gets really smooth and thickens.
• The dressing will be fairly thin, do not add more water, it will thicken well in the fridge.
• Pour into a container and chill in the fridge for an hour or two to marinate, so it gets cold and thickens further.
• The flavor really is best after it chills and marinates (even better overnight!).
• If you like, chill the potatoes as well. (I chilled both the dressing and potatoes overnight)
• When ready, remove the dressing and stir well to mix up any water that may have settled.
• Toss the potatoes with as much dressing as you like. (There will be leftover dressing)
• Taste and add any extra salt for flavor and garnish with more dill and fresh chopped parsley, if desired.
• The extra dill and parsley really adds a nice flavor and presentation.