Spicy Vegan Potato Salad Recipes

SPICY CAJUN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

SPICY VEGAN POTATO CURRY

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

VEGAN POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer. Cook until potatoes are slightly fork tender* and drain. Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.
• While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle and pepper to a large bowl. Stir to combine, cover and place in the fridge until ready to use.
• When potatoes are cool enough to handle, cut into quarters**. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.
• Place in the fridge until completely cool - at least 1 hour.
• Serve and enjoy.

VEGAN CAJUN POTATO SALAD

Steps:

• In a large pot, add the scrubbed and clean potatoes whole, the 2 ears of corn, the crab boil seasoning bag and the salt. Add enough water to cover and bring to a boil. Once boiling, reduce heat to a rolling simmer and cook for 20 minutes or until a fork pierces a potato easily. Drain, toss the spice bag and cool potatoes and corn completely (at least a few hours in the fridge or preferably overnight).
• In a large bowl, scrape the corn kernels off the cob and dice the potatoes into bite sized pieces. Add the remaining chopped veggies, the mayo and the Cajun spice and fold them in gently. You don't want to break up all of the potatoes.
• Depending on the saltiness of your Cajun spice, you may need more salt and pepper and if you really like it spicy, add cayenne to taste.
• Refrigerating overnight is best but let it rest for at least an hour in the fridge before serving. Enjoy!

RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)

Steps:

• Cut potatoes into bite size pieces and boil until cooked through.
• Finely chop your pickle, celery, red onion and bell pepper, then set aside.
• In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
• When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
• Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
• Refrigerate for a few hours until chilled or overnight. Serve chilled.

CHEESY POTATO SALAD & SPICY VEGAN HOT DOGS

Steps:

• Dice and boil or steam potatoes until cooked through (but not too soft), set aside to cool.
• In a large bowl add the cheese, butter, mustard, pickle, pickle juice, celery, red and green onion, dill, garlic, salt and pepper into a bowl and mix until thoroughly combined.
• Add in cooled potato and mix until combined.
• Cook hot dogs, add to bun, top with ingredients of choice.

SPICY VEGAN POTATO SALAD

Steps:

• Boil about 6 cups of water in a large pot. Cut the potatoes into bite size pieces and place in boiling water.
• Meanwhile, mix Veganaise, chili powder, garlic powder and Cholula.
• When potatoes are cooked thoroughly, drain and add celery, scallions and Veganaise mix.
• Add salt and pepper to taste.
• Refrigerate for several hours or overnight.
• Note: If you don't have or don't like to use the hot sauce, try using a little salsa on top.