Vegan Potato Salad
Get the Recipe:
⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
POTATO SALAD! DELICIOUS AND EASY! ❤
All videos for (RACHEL COOKS WITH LOVE )
INGREDIENTS--------------------
5 MEDIUM/LARGE RUSSET POTATOES
4 LARGE BOILED EGGS (DICED)
1 TBSP SALT (FOR POTATO WATER)
2 TBSP VINEGAR
2 CELERY RIBS (DICED)
1/2 SMALL ONION FINELY CHOPPED (to your liking)
2-3 HEAPING TBSP SWEET PICKLE RELISH
1 & 1/2 C. MAYONNAISE
1-2 TBSP DILL PICKLE RELISH
2 & 1/3 TBSP SUGAR
2 TSP YELLOW MUSTARD
2 TSP DILL PICKLE JUICE
1/2 TSP BLACK PEPPER (YOU DECIDE)
2 TBSP MILK (YOU ADJUST)
1/2 TSP SALT (TO YOUR LIKING)
1 TSP CHOPPED CHIVES (OPTIONAL)
■ ADJUST INGREDIENTS TO YOUR LIKING IF YOU WISH, I'VE GIVEN YOU MY AMOUNTS, BUT YOU MAY WANT TO ADJUST ACCORDING TO YOUR TASTE.
SUGGESTED VIDEOS--------------
WARM POTATO AND SAUSAGE SALAD (side dish)...WINNER RECIPE!
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
POTATO SALAD 3 Ways
Get 20% off your first purchase of any Munk Pack product. Click and use code BRIAN at checkout. I’m HOT on potato salad. It’s an often overlooked side with all the potential to be the star of the show. Today I’m making 3 versions that will make you look very VERY cool when you bring them to your next bbq.
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--RECIPE--
CLASSIC POTATO SALAD
▪2lb/1kg fingerling potatoes, cut into bite size coins
▪Salt
▪175g or 3/4c mayo (recipe for homemade below)
▪80g or 1/3c yellow mustard
▪225g or 1 ¼c chopped bread & butter (sweet, tangy) pickles
▪15g fresh dill, chopped + extra for garnish
▪Black pepper
Place potatoes into large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to boil then reduce heat to med-low for 25-30min or until tender but toothsome. Drain off water and place on a tray to cool. When closer to room temp, place potatoes in a bowl and add mayo, mustard, chopped pickles, and dill. I mix with a gloved hand to squish about 20% of the potatoes & create additional mashed texture. Garnish with fresh dill & black pepper.
--
GERMAN STYLE POTATO SALAD
▪2lb/1kg Red Potatoes, cut into bite sized pieces
▪Salt
▪¼ red onion, shaved or thinly sliced and rinsed under cold water
▪50g or 1/4c apple cider vinegar
▪20g or 1 2/3Tbsp sugar
▪250g/8 slices bacon, chopped
▪60g or 1/4c whole grain mustard
▪15g or 1/4c fresh parsley, chopped
▪3g 1 1/3tsp black pepper
▪3g or 1/2tsp salt
Place rinsed onions into a bowl & stir together with with apple cider vinegar & sugar. Allow to marinate while potatoes cook.
Place potatoes into a large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to a boil then reduce heat to med-low. Simmer for 15-20min. When done, they should be soft, but not crumbly. Drain.
Heat saute pan over med-low. Add chopped bacon - i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently.
Add cooked potatoes and cooked bacon + fat to a bowl along with mustard, parsley, salt, and pepper. Fold together, then more roughly toss/stir to emulsify the mustard and bacon fat. Garnish with additional parsley and black pepper.
--
LOADED BAKED POTATO SALAD
▪2lb/1kg russet potatoes, partially peeled and cut into bite sized pieces
▪Olive oil
▪Salt
▪75g or 2/3c medium or sharp cheddar, finely shredded
▪250g/8 sliced bacon, chopped
▪200g or 3/4c mayo
▪150g or 1/2c sour cream
▪100g or 1c scallions, thinly sliced
▪3g or 1 1/3tsp black pepper
Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast at 450F/230C for 25-35 minutes, tossing halfway through. When doned, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.
Heat saute pan over med-low. Add in chopped bacon - i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn’t stick. Allow to cool before assembling salad.
Transfer cooked potatoes into a bowl, reserving about ¼ of them. Thoroughly chop the reserved ¼ of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon and it’s fat, mayo, sour cream, cheese, scallions, and pepper. Stir to combine. Garnish with black pepper and a sprinkle of cheese and additional scallions.
--
HOMEMADE MAYONNAISE
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)
Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
0:00 Intro
0:22 Classic American potato salad
1:21 Homemade mayonnaise
2:25 Finishing the classic
4:34 German style potato salad
5:20 Snack time with Munk Pack (ad)
6:22 Finishing the German style
9:03 Loaded baked potato salad
12:34 Let’s eat this thing
#potatosalad #potatosaladrecipe #potatorecipes
**DISCLAIMER: Some links in this description may be affiliate links. If you buy these products using these links I'll receive a small commission. All links are to products that I actually use or recommend.
Italian Dressing Potato Salad Recipe with Jess - Las Vegas Vlogger
The best potato salad recipe ever! No really. The best. I mean it. So good! Potatoes, Eggs, Mayo, Italian Dressing, Salt & Pepper.
Creamy Dill Potato Salad (perfect for BBQs)
Get the Recipe:
⭐️ Dill potato salad is creamy, tangy, and crunchy; excellent to make ahead for BBQs, cookouts, picnics, and potlucks, or to enjoy as a delicious side dish for an everyday dinner.
The dressing is the star here. Fresh dill is stirred into a creamy mayonnaise and yogurt dressing, making you savor every bite of this comforting summer salad.
⭐️ Ingredients
2 pounds (1 kg) potatoes boiled, peeled, and cut into bite-size chunks
2 ribs celery thinly sliced
1 cup (120 grams) radishes thinly sliced
1 red onion chopped
½ cup (60 grams) pickles
DRESSING
3 tablespoons fresh dill finely chopped
½ cup (125 grams) vegan mayo or regular mayo
½ cup (125 grams) Greek yogurt or non-dairy yogurt
3 tablespoons (45 grams) apple cider vinegar + 1 tablespoon to sprinkle on potatoes
1 tablespoon (15 grams) mustard
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika optional, for garnish
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to Make Potato Salad - Classic American Potato Salad Recipe
Hi Guys, learn to make a Classic American Potato Salad that you can serve up at any barbeque. The potato salad is creamy, flavorful and made with just a few simple ingredients. Ingredients
3 lbs potatoes (russet or golden)
1 cup red onion finely chopped
2 tbsp celery finely chopped
2 tbsp flat leaf parsley finely chopped
1 cup mayo
2 tbsp mustard
¼ cup yogurt
1 tbsp apple cider vinegar
1.5 tsp salt to taste
¼ tsp ground black pepper to taste
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