2 Vegan Potato Salads


    I think my body ran on my moms famous apple potato salad while I was pregnant with my second kid, which is now 3. I grew up eating apple potato salad and I still absolutely love it. Thing is, now I have my own recipe which people love as much as people love my moms potato salad. That is a huge compliment. I love the apple potato salad but I also had to make my own potato salad with a twist and a bit healthier to keep those guilt feelings at bay.

    Ingredients Apple Potato Salad 1 1/2 Lbs approx. 4 cups Russet or Idaho potatoes, peeled & chopped into cubes 3/4 cup vegan mayo 2/3 cup red apple, diced 1/2 medium onion, chopped 1/4 tsp cayenne pepper Salt and pepper to taste 1 Green onion for garnish, chopped Sprinkle of cayenne pepper for garnish

    Instructions Wash, peel, and cube the potatoes. In a large pot boil the potatoes with a bit of salt added into the water, until they become fork tender but NOT breaking apart.

    Drain and place on a flat dish to allow the potatoes to cool faster.

    Once potatoes have cooled, place in a large mixing bowl, mix in all of the remaining ingredients minus the garnish and mix well, until combined. Salt and pepper to taste. Careful not to mash the potatoes.

    Plate and toss on some chopped green onions, and a sprinkle of cayenne pepper over top for garnish. All that is left to do now is ENJOY!

    Avocado Cream Potato Salad 1 1/2 Lbs approx. 4 cups Small yellow, peeled & chopped into cubes 1 Ripe Avocado 1/2 cup cilantro 3 tbsp olive oil 2 cups soaked cashews 1/2 juice of one lime 1/2 small onion 2/3 cup water to 1 cup water, to reach mayo consistancy salt and pepper to taste

    Instructions Wash, peel, and cube the potatoes. In a large pot boil the potatoes with a bit of salt added into the water, until they become fork tender but NOT breaking apart.

    Drain and place on a flat dish to allow the potatoes to cool faster.

    Into a blender add in soaked cashews, lime juice, olive oil, cilantro, avocado, and 2/3 cup of water.

    Blend until smooth. If the mixture is not smooth add a bit more water. The consistency of this should be that of mayo dressing for potato salad. Salt and pepper to taste.

    Once potatoes have cooled down, add into a large mixing bowl and pour over avocado cream dressing and mix well, being careful not to break or mash potatoes.

    Plate with a slither of avocado and a sprig of cilantro for garnish. All that is left to do now is ENJOY!

    #Veganpotatosalad #potatosaladnomayo #veganpotatosaladrecipe #veggierose

    Veggie Rose

    Breaking the Vegan Stereotype

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    Rose Alvarez 

    A real mother and wife.

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