Sunday, 26 July 2015

Creamy Vegan Potato Salad

I whipped this up in under 20 minutes the other day before heading out to work and it was so satisfying! I call this a 'garbage' potato salad, since I used up all the things I had leftover in the fridge. So simple, so delicious! You can top it with some hemp hearts or ground flax seed to add some protein!


Start by bringing a large pot of salted water to a boil. In the meantime, dice two medium sized potatoes.  Boil the potatoes for 7-10 minutes until they have reached your desired softness. 

While the potatoes are cooking, prep your veg! Remove the corn off of half a cob with a knife, grate a medium carrot, chop half of a large red pepper and chop three to four green onion stalks. Add all of these ingredients in a large bowl. 

Once the potatoes are done boiling, drain, run under cold water and add to your bowl with the vegetables. Add two to three tablespoons of fresh dill, two to three tablespoons of Vegenaise (or one whole mashed up avocado), a quarter tablespoon of garlic powder and sea salt and ground pepper to taste. Mix well until well combined. Let set in the fridge for a few hours before serving! 

If you want to add some protein, simply top with a few tablespoons of hemp hearts or ground flax seed!

Creamy Vegan Potato Salad
Makes 2 servings

Ingredients: 

2 medium potatoes, diced
1 medium carrot, grated 
1/2 corn on the cob
1/2 red pepper, diced
3-4 green onion stalks, chopped
2-3 tbsp fresh dill
2-3 tbsp Vegenaise or 1 mashed avocado 
1/4 tbsp garlic powder
sea salt and ground pepper to taste 
a few tbsp of hemp hearts or ground flax seed (optional)

Instructions:
  1. Bring a pot of salted water to a boil. Boil diced potatoes for 7-10 minutes until desired softness. Strain and set aside. 
  2. Remove the corn from the cob with a knife. Combine corn, carrot, red pepper, onion, dill and potatoes. Mix until well combined. 
  3. Add Vegenaise (or avocado) and spices. Mix well and serve and let set in the fridge for a few hours before serving!