Today’s recipe was a hit at the vegan BBQ we went to yesterday. We ate carrot hot dogs, lentil burgers, corn, quinoa salad, hummus, grilled potatoes/mushrooms/sweet potatoes/asparagus, brownies, pie, cookies, and more. But this baked potato salad is always a winner, even with nonvegans. They can’t believe it’s vegan, and that’s a cool thing. It’s so good, so enjoy it!
Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 2 lbs russet potatoes, peeled and cubed
- 3/4 cup vegan mayo
- 3/4 cup vegan sour cream
- 1 bag Beyond Meat/Gardein grilled "chicken" strips, chopped into small pieces and lightly pan-fried
- 5-6 oz vegan cheddar shreds
- 1/3 cup chopped scallions (green onion)
- Salt and pepper to taste
Add the potato pieces to cool water. TIP: When boiling potatoes, don't add the potato to already boiling water or the outside will cook through before the inside is cooked. Add a little sea salt and a splash of vinegar. Vinegar helps to prevent the potato pieces from falling apart as they cook.
Bring to a boil and cook until cooked through, but still firm. Usually about approx. 10 minutes after they start to boil. Pull out one piece and test when you think it's getting close.
Strain the potatoes and add to a large-enough mixing bowl.
Add in the other ingredients and mix thoroughly but gently as to not smash the potato pieces. Works great served hot or cold. Enjoy!