Discover the ultimate solution for your quick meal needs: Vegan Potato Salad!
This delightful dish is not only filling and delicious but also incredibly healthy. Whether it’s for a weekday lunch or a side dish to accompany your main course, this recipe fits the bill perfectly. I personally love incorporating it into my weekly meal prep routine—it’s convenient, versatile, and always a crowd-pleaser. With its fresh ingredients and creamy, spicy dressing, this vegan potato salad is sure to elevate any mealtime experience.
To store this vegan potato salad for weekly meal prep, follow these steps:
- Cool Completely: Allow the potato salad to cool completely at room temperature before storing it. This helps prevent condensation, which can make the salad soggy.
- Divide into Portions: Divide the salad into individual portions using airtight containers. This makes it easier to grab a serving whenever you need it without having to portion it out each time.
- Store in the Refrigerator: Place the sealed containers of potato salad in the refrigerator. It’s best to consume within 3-4 days for optimal freshness.
- Keep Dressing Separate: If possible, store the dressing separately from the salad to maintain its creamy texture. You can either drizzle the dressing over each portion before serving or pack it in small containers to add just before eating.
- Optional Garnishes: If you’ve added any garnishes like extra parsley or green onions, consider storing them separately and adding them to the salad just before serving to maintain their freshness and crunch.
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VEGAN POTATO SALAD
Discover the ultimate solution for your quick meal needs: Vegan Potato Salad! This delightful dish is not only filling and delicious but also incredibly healthy.
Ingredients
Method
- Prepare the Potatoes: Wash the white potatoes thoroughly and boil them until fork-tender. Let them cool, then peel and dice them into bite-sized pieces.
- Prepare the Vegetables: Chop the cherry tomatoes, bell peppers, parsley, and green onions. Shred the carrots.
- Make the Dressing: In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, minced garlic, paprika, cayenne pepper, salt, and pepper until well combined. Adjust the seasoning to your taste preferences.
- Combine Ingredients: In a large mixing bowl, combine the diced potatoes, cherry tomatoes, shredded carrots, chopped parsley, sliced green onions, and diced bell peppers.
- Add Dressing: Pour the creamy spicy dressing over the potato mixture and gently toss until all ingredients are well coated.
- Chill and Serve: Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a final toss and adjust seasoning if necessary. Garnish with extra parsley or green onions if desired.
One response to “VEGAN POTATO SALAD”
[…] all about mixing things up when it comes to salads. Every week, I make sure to grab a variety of fresh veggies to keep things interesting. This […]