creamy vegan potato salad | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2017/07/14/creamy-vegan-potato-salad/

If you’ve been keeping your eyes on the YouTube channel, then you know I’ve recently started utilizing more zucchini. This time, I managed to make a creamy vegan potato salad with zucchini cream as the base.

If you want another comforting dish made with a peeled and cooked zucchini check out my vegan carbonara. This kind of sauce is glorious and so needed in the summer, cause we want our potato salad super creamy and saucy but without the heaviness, yeah?!

It’s a great dish to bring to a potluck or a BBQ, and you’ll get bonus points because it’s totally homemade! Step aside, store bought potato salad. There’s a new vegan dish in town!

creamy vegan potato salad

Ingredients

2 lbs mini yellow or red potatoes2 zucchini, peeled and roughly chopped (about 1 1/2 cups chopped)1/3 C crumbled firm tofu2 tbsp grainy dijon mustard1 tbsp apple cider vinegar1 tbsp sweet green relish2 tbsp olive oil1 tsp garlic powder1 tsp ground black pepper1 tsp miso paste1/2 tsp celery salt1/2 tsp sea salt1/4 tsp smoked paprika1/3 C chopped green onion (about 2 onions)1/2 C finely chopped celery (about 1 stalk)2 tbsp fresh chopped dill

Instructions

Place potatoes in a pot of cold water and bring to a boil. Boil potatoes for 10 to 12 minutes until tender. Be sure to add in zucchini in the last 5 minutes of cook time.Drain potatoes and fork out the zucchini pieces, then place them in a high powered blender. Once the potatoes are cool enough to touch, you can halve or quarter them into a dice depending on their size. Refrigerate the potatoes until completely cooled.Drain the excess water from the tofu. You can use a tofu press before crumbling it, or once crumbled and measured you can squeeze it in a nut milk bag. You can also use a fine mesh sieve or double layer of cheese cloth. Add the tofu to the blender with the zucchini, mustard, apple cider vinegar, relish, olive oil, garlic powder, ground black pepper, miso paste, celery salt, sea salt, and smoked paprika. Blend it on high until very smooth and creamy. Ensure you don’t feel any texture from the zucchini in your mouth when you taste it. It should blend completely smooth with the zucchini being undetectable!Chill the sauce so it isn’t warm when you add it the potatoes. When ready to prepare the potato salad, add green onion, celery, and dill to the bowl of potatoes and then toss with all the sauce. This can also sit for a day ahead of time or can be served immediately. Keep leftovers refrigerated and consume within 3 to 4 days.

The post creamy vegan potato salad appeared first on hot for food by Lauren Toyota.

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