Colorful Potato Salad

Colorful Potato Salad

Brighten up your table with this vibrant and creamy Vegan Potato Salad! Tender potatoes, sweet carrots, and fresh green peas are tossed in a tangy, dairy-free yogurt dressing seasoned with Dijon mustard and savory spices. Finished with the fresh bite of spring onions, it's a refreshing and satisfying side dish perfect for picnics, potlucks, or any meal.

Salad Base Instructions

  1. Wash and peel the potatoes and carrots. Cut them into bite-sized cubes (around 1-1.5 inches or 2-3 cm).
  2. Place the cubed potatoes and carrots into a medium pot. Add the green peas (if using frozen, no need to thaw).
  3. Cover the vegetables with cold water and add the tablespoon of salt.
  4. Bring the water to a boil, then reduce the heat and simmer gently for about 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork. Be careful not to overcook them into mush!
  5. Once tender, immediately drain the vegetables in a colander.
  6. Rinse the cooked vegetables thoroughly under cold running water. This stops the cooking process and cools them down quickly.
  7. Drain the vegetables very well, shaking the colander gently to remove excess water. Set aside to cool further while you prepare the dressing.
  8. Wash and thinly slice the spring onions (both white and green parts).
  9. Once the potatoes, carrots, and peas are mostly cool, transfer them to a large serving bowl and gently scatter the sliced spring onions over the top.

Creamy Dressing Instructions

  1. In a small bowl, combine the soy yogurt, Dijon mustard, lemon juice, salt, garlic powder, and onion powder.
  2. Whisk everything together until the dressing is smooth and well combined.
  3. Pour the dressing over the cooled vegetables and spring onions in the large bowl.
  4. Gently fold the dressing into the vegetables using a large spoon or spatula. Mix just until everything is coated – be careful not to mash the potatoes.
  5. Taste and adjust seasoning if needed (more salt, pepper, or lemon juice).
  6. You can serve the potato salad immediately, or cover and refrigerate for at least 30 minutes (or a few hours) to allow the flavors to meld together. Chilling is recommended!

Notes

  • Using waxy potatoes (like Yukon Gold, red potatoes, or fingerlings) is best as they hold their shape well after cooking.
  • Make sure to drain the cooked vegetables very well to avoid a watery salad.
  • Cooling the vegetables completely before adding the dressing helps it adhere better and prevents it from becoming thin.
  • Feel free to add other ingredients like chopped celery, pickles, fresh dill, or a pinch of black pepper.
  • This salad tastes even better after chilling for a couple of hours, allowing the flavors to fully develop.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.