I made a vegan potato salad inspired by one of my favorite dishes of all time, Butter Chicken. Making this the greatest vegan potato salad ever! Before I went vegetarian and then vegan, butter chicken was my go to at any Indian restaurant. This crispy butter potato salad is super simple, really flavorful and the sauce tastes just like a butter chicken sauce. But the only cooking required is to boil and then air fry or bake the potatoes. The sauce is just whisked together in a bowl and then the crispy potatoes are tossed in the sauce. Topped with fresh cilantro and scallions!
What You Need For This Butter Chicken Inspired Potato Salad:
- Baby Potatoes: I used red baby potatoes.
- Shallot, Garlic, Cilantro, Scallions: You want these all to be fresh.
- Vegan Mayo and Vegan Sour Cream: I like Forager and Violife brands of sour cream.
- Ketchup: This is to give the dressing a tomato-y flavor like butter chicken has.
- Garam Masala and Tandoori Masala: Plus a little kick from some cayenne.
- Lemon Juice: Preferably fresh juice!
I grew up on warm potato salads and I just totally love them, but this potato salad can be served warm or cold. I think it is best right after making it, but you can decide how you want to serve it. Either way, this is the greatest vegan potato salad ever. The creamy dressing for this potato salad would be delicious on anything. Seasoned with ketchup, garam masala, tandoori masala, cayenne, lemon juice, lots of garlic and shallots. It is perfection!
Why Should You Make This Vegan Potato Salad?
- Warm potato salads are where its at!
- Summer is coming, which means, all the potato salad.
- The butter chicken inspired creamy dressing is incredible.
- This recipe is super simple to make.
- Everyone will ask you for the recipe for this potato salad, promise.
The Greatest Vegan Potato Salad Ever
Ingredients
- 24 Ounces Baby potatoes, halved or quartered
- 1 Tablespoon Cornstarch
- 1 Tablespoon Olive oil
- 1/4 Cup Vegan mayo, I used Follow your Heart
- 1/3 Cup Vegan sour cream, I used Violife
- 2 Tablespoons Ketchup
- 1/2 teaspoon Garam Masala
- 1 teaspoon Tandoori Masala
- 1/8 teaspoon Cayenne pepper
- 1 Tablespoon Lemon juice
- 1 Shallot, minced
- 2 Cloves Garlic, grated
- 2 Scallions, thinly sliced
- 1/3 Cup Cilantro, chopped
- Salt and pepper to taste
Instructions
- Add the baby potatoes to a large pot of water, bring the pot to a boil, then reduce heat slightly if needed so the potatoes are at a low boil. Boil for 15 minutes.
- Drain, then return the potatoes to the pot, or put in a large mixing bowl. Sprinkle the cornstarch over the potatoes as well as a few pinches of salt and pepper. Toss to coat the potatoes.
- Drizzle the olive oil over the potatoes, and then toss again, ensuring you have no dry spots of cornstarch left.
- Next, you can either air fry the potatoes, for 15 minutes. Or you can bake them at 425 degrees(F) for 15-20 minutes or until the potatoes are nice and golden brown.
- While the potatoes cook, make the dressing. In a large mixing bowl, whisk together the vegan mayo, vegan sour cream, ketchup, the spices, the lemon juice, the shallot and garlic. Plus a pinch of salt and pepper. Set aside.
- Once the potatoes are done, let them cool for a few minutes, then pour them into the bowl with the dressing. Toss to coat the potatoes in the dressing.
- Add the scallions and cilantro and toss again. Taste and adjust seasoning. Serve!
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