Tri Color Vegan Potato Salad Recipes

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VEGAN RAINBOW POTATO SALAD



Vegan Rainbow Potato Salad image

A colourful vegan potato salad that's loaded with crisp veggies, textures, and flavours.

Provided by Brittany at ilovevegan.com

Categories     Side Dish

Time 35m

Number Of Ingredients 15

1.5 lb bag Terrific Trio Little Potatoes, quartered
1 tsp salt
5 tbsp vegan mayo
3 tbsp pickle juice
1/4 tsp salt
1/4 tsp paprika
black pepper to taste
1/4 cup carrot, grated
1/4 cup celery, thinly sliced
3 tbsp dill, finely chopped
1-2 tbsp garlic dill pickles, finely chopped
1 tbsp red onion, chopped (and soaked in ice water for 10 minutes)
2 tbsp green onion, finely chopped
2 tbsp green bell pepper, finely chopped
1/4 cup red bell pepper, finely chopped

Steps:

  • In a large pot, cover the quartered Creamer potatoes with cold water, add 1 tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
  • In a small bowl, combine the vegan mayo, pickle juice, paprika, 1/4 tsp salt, and black pepper. Add the dressing to the potatoes while they're still warm. Mix with a fork, mashing slightly to thicken the dressing.
  • Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
  • Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
  • Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.

TRICOLOR POTATO SALAD



Tricolor Potato Salad image

Provided by Sandra Lee

Time 27m

Yield 4 servings

Number Of Ingredients 10

1/2 pound Yukon gold potatoes, washed and cut into 1 by 1-inch pieces
1/2 pound sweet potatoes, washed and cut into 1 by 1-inch pieces
1/2 pound purple potatoes, washed and cut into 1 by 1-inch pieces
3 scallions, sliced
1 tablespoon salt
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons brown mustard
1 tablespoon cider vinegar
1/2 teaspoon grill seasoning

Steps:

  • Put the Yukon gold and sweet potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 12 to 15 minutes. Drain and let cool until just slightly warm.
  • Put the purple potatoes in a medium pot and cover with water. Add 1 teaspoon of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 10 to 12 minutes. Drain and let cool until just slightly warm.
  • In a large serving bowl, combine the remaining ingredients and mix until blended. Add the potatoes and gently toss until they are completely coated.

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