Creamy Vegan Potato Salad
The dressing for this popular dish is as creamy and delicious as any mayonnaise based dressing but without the cholesterol and bad fat. It is also a healthy alternative to soy-based mayonnaise for those that avoid soy.
Coconut milk helps boost your immunity, lowers bad cholesterol, provides valuable fatty acids, and fights aging.
The spices added to the thickened coconut milk may seem like a lot until you combine it with the four pounds of potatoes.
Not everyone likes as much spice as I do so I have toned the recipe down from what I would do. Depending on your taste you might want to add extra cayenne pepper, salt, or sugar. I think I would add just a tad more sugar and salt for company. You can adjust the seasoning to your liking.
The Ingredients
- 4 pounds of potatoes (about 15 medium-sized), peeled and cut into 2 inch chunks
- 1 2/3 cups creamy dressing (see recipe below)
- 1 tbsp. salt for boiling potatoes
- 1 red pepper, chopped in 1/4 inch squares
- 1 orange pepper, chopped in 1/4 inch squares
- 1 yellow pepper, chopped in 1/4 inch squares
- 1 bunch green scallions (green onions) chopped in 1/8 inch slices
- 1 cup green olives, chopped (optional)
Of course the vegetables you use are up to you and perhaps you will choose what is in season. Other veggies could be radishes, red onion, cucumber, green pepper, zucchini, chopped romaine lettuce, celery, carrots, or fennel.
Try to make it as colourful as possible, use veggies that are crisp, and if you omit the olive you might want to add more salt.
While the potatoes are cooking you can make the creamy dressing. Prepare ahead so there is lots of time for the potatoes to cool and the dressing to chill.
Put the potatoes in a large pot, cover them with salted water, and bring to a boil. Stir, reduce the heat to medium, cover and simmer for about 12 to 15 minutes, or until tender but not mushy.
When the potatoes are tender, pour them into a large colander, and let them sit until they come to room temperature. Do not be tempted to pour cold water over them to hasten the cooling or they will be watery. Meanwhile prepare your dressing and veggies.
The Creamy Dressing
- 1 400 ml. can coconut milk (1 2/3 cups)
- 1 tbsp. apple cider vinegar
- 2 tsp. salt
- 1/4 cup plus 1 tbsp. sugar
- 2 tsp. yellow mustard
- 1/4 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 2 tbsp. cornstarch
Pour the coconut milk into a small saucepan except for 1/4 cup which you should put in a small bowl. Wisk the mustard into the smaller amount in the bowl, then add the cornstarch and mix until dissolved. Pour into the saucepan.
Add the vinegar, salt, sugar, cayenne, and black pepper. Bring the mixture to a boil stirring constantly until it has thickened. Remove from the heat immediately. Let cool to room temperature, then put in the fridge to chill for at least 1/2 hour. This is a good time to wash and chop your veggies.
When your potatoes are cool put them in a large mixing bowl. Add the vegetables and creamy dressing. Mix gently being careful to keep the potatoes from going mushy. Taste and adjust seasonings to your liking. Put the salad into the fridge for about an hour to chill.
Just before serving give it a stir and place in an attractive bowl. Sprinkle with a little black pepper as a garnish.
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