I grew up on vegan potato salad. Vegan potato salad played such an important part in our diet, mainly because as a kid, I truly loved all sort of potato dishes. What's interesting is that I didn't grow up vegan but I could never stand mayo so that meant my parents had to make me a separate vegan potato salad with lemon and mustard and fresh herbs.
Although potato salad is a traditional German dish, Romanians adopted it and transformed it to suit certain celebrations and of course, local tastes. Potato salad normally contains eggs and mayo but our vegan potato salad contains no traces of animal product. Besides, it's quick, easy and incredibly tasty.
How to make vegan potato salad
To make a really tasty vegan potato salad we recommend baking the potatoes instead of boiling them. Traditionally any type of potato salad is normally made from boiled potatoes, but we wanted to create an alternative, which is a lot more delicious. Of course, we are subjective.
But if you love crispy skin on your potatoes and a fluffy interior, you will probably also prefer this version. It's also a lot more handsfree. No boiling water, no peeling, no draining.
Simply poke your baby potatoes and place them on a roasting tray. Season with a little salt and pepper and roast them on high temperature for about 30-35 minutes until the skin is crisp and golden.
While your potatoes are roasting, make the vegan lemon vinegarette dressing that will give your potatoes an outstanding taste. Gather the following ingredients
- 1 clove of garlic, minced
- 1/4 cup of lemon juice
- 1 tbsp dijon mustard
- 1 tsp mustard seeds
- 1/2 wt. oz fresh herbs, chopped
- 1 medium onion, chopped
Mix all of the ingredients except for the herbs and onion and whisk until well incorporated. Add the fresh herbs and the chopped onion. Mix again.
When your potatoes are fully roasted, take them out of the oven and transfer them to a bowl. Add the herby mixture over the potatoes and mix well so all potatoes are fully coated in the dressing. Enjoy hot or cold, as a main or as a side.
How to store your vegan potato salad
When I make vegan potato salad I usually make enough for an army. No exaggeration here. So naturally, my husband and I can't eat it all. We normally store it for up to 3 days in an air-tight container in the fridge. You can also freeze it for up to 1 month but note that defrosted baked potatoes don't taste as nice as the freshly roasted ones.
So the best thing to do is to make a lot of vegan lemon vinegarette dressing, freeze it, but roast your potatoes when you fancy the vegan potato salad instead.
It keeps well in the fridge so you can safely store it for up to 3 days. When you need to warm it up, add a tbsp of water if warming it up on a hob so the potatoes don't stick to your pot. Alternatively, use your microwave and follow the instructions based on your own equipment.
I hope you enjoyed our delicious salad. Don't forget to let us know in the comments section below.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.