Creamy Vegan Potato Salad
With BBQ season in the air and Father’s Day just around the corner, there seemed like no better time to create a vegan version of this classic BBQ side dish!
This recipe incorporates some of my favourite herbs growing in my garden right now - parsley, chives, and chive blossoms.
If you haven’t had chive blossoms before, they’re the purple flowers on top of the chive plant’s hollow stems and they have a delicate onion flavour (pictured below from my garden). They’re a great way to add a bit of bite to your salads and they make for a beautiful, summery, garnish!
If you don’t have chive blossoms (they only bloom for a few weeks, so they may be hard to find) you can substitute this for another onion of your choice, or simply add more chives.
Creamy Vegan Potato Salad
Makes 1 large bowl
Time: 45 minutes to prep, 5-8 hours to chill
Ingredients
Approximately 8 potatoes (or one medium pot full)
Vegan Sour Cream Substitute:
1/4 cup coconut milk
2 tbs apple cider vinegar
1 tsp lemon juice
3/4 cup of mayo
1 tsp dijon mustard
4 chive flowers, chopped from stems (substitute for red onions or additional chives)
1/8 cup of chives, chopped
1/8 cup of parsley, chopped
1 tsp of paprika
salt and pepper, to taste
To Make:
Wash and peel potatoes. Chop into quarters.
Add potatoes to a pot, fill with water and (optional) sprinkle in some salt. Cook the potatoes for approximately 30 minutes or until softened.
In a small bowl, mix together the coconut milk, apple cider vinegar and lemon juice (vegan sour cream substitute). Refrigerate and let sit while potatoes are cooking and cooling.
Once potatoes have softened, drain them and let them cool. Once cooled, chop the potatoes into small cubes and add to a large bowl.
Add the vegan sour cream substitute, mayo, dijon mustard, chives, chive flowers, parsley, paprika, and salt and pepper to the bowl with the potatoes and mix well.
Chill the potato salad before stirring - I like to let mine sit overnight for the best flavour.
I love to serve this potato salad with vegan sausages. Happy plant-based BBQ season!
