This Vegan Mexican Street Corn Salad is addictive and downright delicious! So, of course, we had to make Mexican Street Corn, but decided to make it in salad form. Vegan Potato Salad – Pro Tips. It can be enjoyed during the grilling season in summer or as a traditional side dish on Christmas Eve.

This gorgeous nutrient-packed take on the classic potato […] healthy-vegan-cooking: Easy Vegan Sweet Potato Salad | Dieting 'n' Fitness ... Mexican Potato Salad - Everyday Food with Sarah Carey - … This is an amazing vegan and gluten free dish that will surely impress everyone no matter plant based or not. A vegan potato salad that doesn’t require commercial vegan mayo, tofu, cashews, OR a blender! There are a couple of things you can do to make your vegan potato salad EVEN better. Once boiling, reduce the heat to medium-high to keep the water at a … Place the potatoes in a large pot of generously salted water and bring to a boil. Vegan Sweet Potato Salad From The Fitchen White potatoes and mayonnaise are so 1984.

This salad is a perfect cookout or party food.

A classic potato salad made vegan! This Mexican Street Corn Potato Salad is infused with delectable roasted corn and cumin. The recipe is plant-based (dairy-free, egg-free), oil-free (no mayo), healthy, protein-rich, light, guilt-free, and very easy to make! The Blender Girl 13,962 views. Peel and slice the sweet potatoes and add to a bowl with the olive oil, salt, pepper, onion powder, garlic powder, smoked paprika and cayenne pepper and toss together so that all the pieces of sweet potato are lightly coated. Make sure you taste the potatoes after boiling: then you will know how much salt you need to add to the dressing. Instructions. This creamy salad is satisfying, delicious, and comforting! Comfort food is something that I really adore all the time. ‘Oversalt’ the potatoes while boiling – the potatoes need a lot of salt to get full flavour out of them. Creamy, refreshing, and made with everyday ingredients. Spring is here, and then summer, which means we are at the official start of cookout season!

Add the salt & vinegar (*see note). Preheat the oven to 390°F (200°C). Place the cubed potatoes in a large pot and cover with cold water (1-2 inches over potatoes). Labor Day is coming and it’s still a million degrees out here in Baltimore, so that means it’s time for a nice refreshing vegan potato salad. Mind-Blowing Vegan Potato Salad - Duration: 2:25. Over high heat, bring the water to a boil, then reduce heat to maintain a low boil.