This potato salad, perfect for picnics and barbecues, is delicious, but without the fat from mayo. The bulk of the sauce comes from plant based yogurt and chickpeas. I used yellow potatoes here, but red would also work. I don't bother peeling the potatoes, but you can if you like. For the sauce I used miso paste to add saltiness, but you could just use salt. I also used black salt (which is actually pink), which adds an egg flavor, but it's totally optional. Add any veggies you want. I just added green/spring onion, but you could also add other traditional potato salad veggies like celery and pickles or make it your own with veggies like grated carrots or diced red bell pepper. I garnished this potato salad with chopped chives and powdered paprika. This recipe would serve about 4 people.
Step 1: Cook the potatoes
~1.5 lbs potatoes
~1/2T salt
Water to cover potatoes by about 1”
Scrub (or peel) and chop the potatoes to about 1” square.
Add to a pan with water and salt.
Turn heat on high.
Put lid on for about 5 mins.
Remove lid and bring potatoes to a boil.
Reduce heat to a simmer for about 20 mins or until the potatoes are cooked to your liking.
Step 2: Make sauce
1/2 cup chickpeas
1/2 cup yogurt (I used soy)
1-2t dijon mustard
1-2t miso paste (or sub for salt to taste)
1t lemon juice
1/4t black salt (which is actually pink; OPTIONAL)
1/4t black pepper (or to taste)
Salt (to taste if desired)
~1T fresh dill
Blend all ingredients except dill until smooth.
Add dill to blender and pulse blender a few times.
Step 3: Chop any veggies you want to add
Step 4: Mix together and serve
#aplantifuladventure #potatosalad #wholefoodplantbased #wfpb #picnicfood #potatosidedish #barbecuesides