The Greatest Vegan Potato Salad Ever
This plant based crispy butter chicken inspired potato salad is the best ever!
Servings: 6
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!
Video
Notes
You can serve this potato salad cold, but I would recommend not making the potatoes crispy if you want to do that. Just boil them for 15 minutes, making sure they are fork tender. Let them cool, then toss with the dressing.