Crunchy, Creamy, and Zesty Potato Salad Variations
30 ingredients · 12 steps · from Pick Up Limes
Ingredients
- as needed baby potatoes
- as needed olive oil
- as needed ground cumin
- as needed onion powder
- as needed paprika powder
- as needed salt
- as needed soy yogurt
- as needed vegan mayo
- as needed fresh lemon juice
- as needed crushed garlic
- as needed Dijon mustard
- as needed agave syrup or maple syrup
- as needed cucumber
- as needed red onion
- as needed fresh parsley
- as needed fresh dill
- as needed butterbeans
- 1/2 cup raw walnuts
- 1/2 cup raw pine nuts
- as needed lemon zest
- as needed fresh basil
- as needed arugula
- as needed extra virgin olive oil
- as needed nutritional yeast
- as needed green onions
- as needed baby radishes
- as needed cherry tomatoes
- as needed sundried tomatoes
- as needed preserved lemons
- as needed roasted pistachios
Steps
- Heavily salt a pot of cold water and add baby potatoes.
- Bring to a boil and cook for 15-20 minutes.
- Add olive oil, cumin, onion powder, paprika, and salt to a bowl.
- Drain and pat dry potatoes.
- Flatten potatoes using a cup or parchment paper.
- Brush with spiced oil and bake at 430°F (220°C) for 20-30 minutes.
- Prepare creamy dressing with soy yogurt, vegan mayo, lemon juice, garlic, Dijon mustard, and agave syrup or maple syrup.
- Chop cucumber, red onion, parsley, and dill.
- Cool baked potatoes, crush, and mix with pesto, veggies, and lemon zest.
- For zesty pesto, toast walnuts and pine nuts, blend with lemon zest, basil, arugula, olive oil, nutritional yeast, garlic, and salt.
- Add prepped veggies to creamy dressing, mix well.
- Finish with roasted pistachios and herbs.
Recipe extracted by Foodle from “POTATO SALADS - 3 ways!” by Pick Up Limes. Quantities follow the video and may be approximate — watch the original for technique.
