Vegan Rainbow Potato Salad
This salad has a lot of flavour with different colours and textures. As an addition, you do not have to peel the vegetable, for the skins have nutrients and also add fibre and touch to the salad. It presents red, orange, yellow, green, blue and violet colours. The colours of the rainbow!
Servings: 5 people
Ingredients
- 1 bag Little Potatoes quartered
- 1 tsp salt
- 5 tbsp vegan mayo
- 3 tbsp pickle juice
- 1/4 tsp salt
- 1/4 tsp paprika
- black pepper to taste
- 1/4 cup carrot grated
- 1/4 cup celery thinly sliced
- 3 tbsp dill finely chopped
- 1-2 tbsp garlic dill pickles finely chopped
- 1 tbsp red onion chopped (and soaked in ice water for 10 minutes)
- 2 tbsp green onion finely chopped
- 2 tbsp green bell pepper finely chopped
- 1/4 cup red bell pepper finely chopped
Instructions
- In a large pot, cover the quartered Creamer vegetables with cold water, add one tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
- In a small bowl, combine the vegan mayo, pickle juice, paprika, 1/4 tsp salt, and black pepper. Add the dressing to the potatoes while they're still warm. Mix with a fork, mashing slightly to thicken the dressing.
- Cool the vegetables and dressing in your fridge or freezer until they are room temperature or colder.
- Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
- Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.
Notes
This recipe is relatively easy to prepare since the potatoes cook quickly and you may use a processor to do the vegetables. The cooking time is short. You can also try some extra dill.