Creole Potato Salad
This creole potato salad is creamy, zesty, & utterly delicious. Naturally gluten free and totally vegan, this is comfort food at its finest.
Ingredients
- 8 cups peeled and cubed 1-inch russet potatoes (about 2 pounds)
- 1 ½ tablespoons sea salt
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
Dressing
- 1 cup vegan mayo
- 3 tablespoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 3 tablespoons nutritional yeast
- 1 garlic clove finely minced
- 2 teaspoons tamari or coconut aminos
- 1 teaspoon sugar
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sweet paprika
- Sea salt to taste
- ½ cup chopped celery
- ¼ cup diced carrots plus more for garnish
- ¼ cup diced red onion plus more for garnish
- 3 tablespoons thinly sliced green onion plus more to garnish
Optional Toppings
- Small handful fresh parsley chopped
- Shiitake Bacon or Tofu Bacon roughly chopped
- Small handful radishes diced
Instructions
- Prepare the potatoes: Fill a large pot with water. Add the potatoes, salt, sugar, and vinegar to the pot, cover, and bring to a boil. Boil until the potatoes are fork-tender, about 20 minutes. You want them to keep their shape, so don’t overcook them. Drain the potatoes in a colander and run cold water over them. Toss them in a serving bowl with the olive oil. Cover loosely and place in the fridge to cool thoroughly. If the potatoes are not completely cool, the dressing will break and become oily. No, ma’am!
- Make the dressing: In a bowl, whisk together the mayo, mustard, lemon juice, nutritional yeast, garlic, tamari, sugar, black pepper, pepper flakes, cayenne, paprika, and sea salt to taste. Set aside.
- Combine the salad: Once the potatoes have cooled, add the celery, carrots, red onion, green onion, and desired amount of dressing (I use it all!). Gently fold everything together. Add more salt as needed. Garnish with a sprinkling of the diced carrots and red onions, sliced green onions, and chopped parsley. Lastly, and this is optional, add as much shiitake bacon (or tofu bacon) as you can fit on top and serve.
Nutrition
Calories: 467kcal | Carbohydrates: 48g | Protein: 7g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 2175mg | Potassium: 993mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg