I can honestly eat potatoes every day! Fries, mashed potatoes, potato soup, potato salad... the possibilities are endless! This next recipe is inspired by my favorite sandwich. It contains sesame ezeikel bread, vegenaise, avocado, tomato, scallions and arugula. I pretty much just combined all of these ingredients and created a creamy vegan potato salad.
Start by dicing potatoes until you have around 4 cups. Add to a pot with salted water and boil for 8-15 minutes until potatoes are soft but still firm (time depends on size of potatoes). Drain and set aside to cool.
While waiting for the potatoes to cool, you can start making the dressing. In a bowl, combine half a cup of mashed avocado, two tablespoons of vegenaise (or mayonnaise if you are not vegan), one teaspoon of extra virgin olive oil and sea salt & pepper to taste. Whisk together and set aside.
Once potatoes are cooled, add in two cups of halved cherry tomatoes, two to three chopped scallions, one cup on chopped arugula and one teaspoon of toasted sesame seeds.
Top with dressing and mix until well combined.
Refrigerate to chill and serve!
Creamy Vegan Arugula, Tomato & Avocado Potato Salad
Makes 4 servings
4 cups white potato, diced
2 cups cherry tomatoes, halved
2-3 scallions, chopped
1 cup arugula, chopped
1 tbsp toasted sesame seeds (optional)
1/2 cup avocado, mashed
2 tbsp vegenaise (or mayonnaise if you are not vegan)
1 tsp extra virgin olive oil
Sea salt and freshly ground pepper to taste
- Boil potatoes for 8-15 minutes until soft but still firm (time depends on size of potatoes). Drain and set aside to cool.
- While potatoes are cooling, you can make the dressing. Combine mashed avocado, vegenaise, olive oil, salt and pepper in a bowl. Whisk together until well combined.
- Transfer cooled potatoes to a bowl and add in cherry tomatoes, scallions, arugula and toasted sesame seeds. Top with dressing and mix well. Refrigerate to chill and serve.