Mmm mmm mmm! Who can resist a good ol' potato salad in this beautiful summertime? Not I! So I whipped up a vegan version of the original with unique touches to satisfy my tastebuds and my own personal morals, using vegenaise and omitting eggs.
The best part of this awesome dish is the low fat quality! The vegan mayo doesn't contain a ton of fat (especially if you maintain portion control, which I thankfully have) and I did not use oil in prepping the spuds, so you can literally go wild without major guilt or indigestion. Well, the guilt still might be there, but I guarantee you won't gain a pound ;)
Shall we begin? I think yes!
Step 1: Grab Your Materials for Prep Time
The cooking materials include:
- A non-stick pan
- Trusty knife
- Cutting board
- Half a pound of organic potatoes of your choosing, preferably red
- One organic red onion
- Vegan mayo, whichever brands speaks to you most. Soy free would be best
- Jar of peppadew peppers
- Half a lemon for squeezing
- Seasonings and dried herbs. The ones I used for the vegenaise mixture are sea salt, cracked black pepper, garlic powder, turmeric, paprika, coriander, cumin, cayenne pepper, a dash of cinnamon, and dried dill and rosemary. Season to taste.
Step 2: Chop Chop!
Begin chopping and slicing your vegetables. I like to quarter my taters into small chunks and love slicing my onions into rounds! I then quarter the rounds and keep chopping them into small rectangular pieces. Also, chop the peppadew peppers into thick strips for the vegenaise mixture.
Turn on the stove and set it to medium to warm up the non-stick pan.
Step 3: Start the Steamin'
Toss the chopped potatoes and onions in your pre-heated pan. Set it to high or high/medium and place the lid on top. Steam for 20-25 mins, checking on them every 5 mins.
Step 4: Mix It Up
In a medium-sized container, add about a cup and a half of vegenaise. Toss and stir in the peppadew peppers, powdered seasonings, and lemon juice.
Step 5: Hot Potato!
With proper checking on the spuds, you'll notice that they will be beautifully browned and fork-tender after about 20 mins. When that happens, set aside and allow to cool down for 10 or so mins.
Step 6: Add the Vegenaise
After the mini cool-down session, pour the "mayo" mixture over the taters. Sprinkle the dill and rosemary on top and stir profusely, preferably for about 5 mins or until there is even coverage of the vegenaise on the potatoes. Then store the lovely salad in the fridge for an hour, or however long you can last to finally dig in!
Step 7: Hallelujah!!
Cue in the epic choral music, your tater salad is finished!! Now you can feel free to pig out or show it off to your friends; either way, you now have the recipe to a wonderful summer staple. Enjoy (but not too much =P)!