Creamy Vegan Potato Salad
The dressing for this popular dish is as creamy and delicious as any mayonnaise based dressing but without the cholesterol and bad fat. Just google coconut milk and you will find out it is a super healthy alternative. In fact it helps boost your immunity, lowers bad cholesterol, provides valuable fatty acids, and fights aging. I've even read that it helps you to lose weight!
Regardless, creamy potato salad is one of those dishes everyone likes. This recipe will come in very handy when you need something to add to a potluck or buffet style gathering. If you don't tell people this is not real mayonnaise, I bet they are not going to notice!
All of the spices are added to the coconut milk which is thickened with a little cornstarch. Don't worry if it seems like there is a little too much flavour at this point. Remember that you are going to pour this over four pounds of potatoes which need lots of spicing up! Think of it like mayonnaise that has had the potato salad spices already added.
Because people vary in the amount of salt, sugar, and tang they like; I have kept things mellowed down just a bit less than what I would actually serve myself. I love to really give things a punch.
Not everyone might like it quite as spicy as I do. And while you certainly will not find this recipe bland you might want to add extra cayenne pepper, salt, or sugar after the salad is put together. I think I would add just a tad more sugar and salt for company. But if you stick to this recipe you can adjust the seasoning to your liking at the last minute.
The main thing is now you know how to prepare an eggless, dairy-free, and soy-free mayonnaise that you can use for many different dishes. Just spice it accordingly.
The Ingredients
- 4 pounds of potatoes (about 15 medium-sized), peeled and cut into 2 inch chunks
- 1 2/3 cups creamy dressing (see recipe below)
- 1 tbsp. salt for boiling potatoes
- 1 red pepper, chopped in 1/4 inch squares
- 1 orange pepper, chopped in 1/4 inch squares
- 1 yellow pepper, chopped in 1/4 inch squares
- 1 bunch green scallions (green onions) chopped in 1/8 inch slices
- 1 cup green olives, chopped (optional)
Of course the vegetables you use are up to you and perhaps you will choose what is in season. Other veggies could be radishes, red onion, cucumber, green pepper, zucchini, chopped romaine lettuce, celery, carrots, or fennel.
Try to make it as colourful as possible, use veggies that are crisp, and remember that olives are salty. So if you don't include them you might want to increase the salt a bit.
Prepare your potatoes first. While they are cooking you can make the creamy dressing. You want to leave time for the potatoes to cool and the dressing to chill.
Put the potatoes in a large pot, cover them with salted water, and bring to a boil. Stir, reduce the heat to medium, cover and simmer for about 12 to 15 minutes, or until tender but not mushy.
When the potatoes are tender, pour them into a large colander, and let them sit until they come to room temperature. Do not be tempted to pour cold water over them to hasten the cooling or they will be watery. Meanwhile prepare your creamy dressing and veggies.
The Creamy Dressing
- 1 400 ml. can coconut milk (1 2/3 cups)
- 1 tbsp. apple cider vinegar
- 2 tsp. salt
- 1/4 cup plus 1 tbsp. sugar
- 2 tsp. yellow mustard
- 1/4 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 2 tbsp. cornstarch
Pour all of the coconut milk into a small saucepan except for 1/4 cup which you should put in a small bowl. Wisk the mustard into the smaller amount in the bowl, then add the cornstarch and mix until dissolved. Pour into the saucepan.
Add the vinegar, salt, sugar, cayenne, and black pepper. Bring the mixture to a boil stirring constantly until it has thickened. Remove from the heat immediately. Let cool to room temperature, then put in the fridge to chill for at least 1/2 hour. This is a good time to wash and chop your veggies.
When your potatoes are cool put them in a large mixing bowl. Add the vegetables and creamy dressing. Mix gently being careful to keep the potatoes from going mushy. Taste and adjust seasonings to your liking. Put the salad into the fridge for about an hour to chill.
Just before serving give it a stir and place in an attractive bowl. Sprinkle with a little black pepper as a garnish.
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