I’m a huge potato salad fan! In fact, I love it so much that I really believe that you can and should eat potato salad as a main dish on it’s own.
Too long has this salad classic been relegated to the side dish benches. It’s time to celebrate potato salad’s comforting, creamy goodness and put it up front and center.
Each ingredient has been carefully selected to not only make this dish visually appealing but to make every mouthful absolutely delicious.
Most non-vegan potato salads are drenched in mayonnaise, making them quite dense and calorie-laden. To achieve the same creaminess without all the calories we sub out the mayo for non-dairy yoghurt, which gives this potato salad a more sophisticated and lighter taste and mouthfeel.
Basically, this is one potato salad you can feel good about eating!
This vegan potato salad recipe is perfect served up hot, at room temperature or cold so you can easily take it as a dish to a shared meal, or as part of a picnic.
Best of all, even though it looks really fancy, it doesn’t take too much effort and time to put it all together. And because it can be served cold, you could easily make it up in advance and eat it later.
Feel free to sub any of the fresh green veggies in this recipe to ones that you prefer. Other veggies that could also work well include baby spinach and if you’re in spring time, why not try some fiddlehead fern fronds?
Are you also a potato salad fan? Let me know in the comments section below if you try out this recipe.
Vegan Potato Salad with Radishes, Fennel, and a Whole Lot of Green Veggies
Ingredients
- 1 lb. asparagus
- 8 oz. broccolini
- 4 stalks of celery
- 1 fennel bulb
- 1.5-2 lbs. new potatoes
- 6 small radishes
- 6 green onions
- 1 avocado removed from skin and chopped
- zest and juice of 1 lemon
- 6 oz. dairy free yogurt
- 3 Tablespoons olive oil
- salt and pepper to taste
Instructions
- 1. Trim the tough ends of the asparagus and discard. Chop on the bias into small pieces.
- 2. Cut the stems off the broccolini and slice into small rounds. Keep the florets whole. Put in a bowl with the asparagus and set aside.
- 3. Snip the fennel tops off the fennel and set aside. Cut the fennel bulb in half and slice very thin using a knife or a Japanese mandoline.
- 4. Slice the celery, green onions, and radishes very thin using a knife or Japanese mandoline.
- 5. Place the potatoes in a medium sized pot. Cover with water and add salt. Bring to a boil and simmer until just cooked through. Cooking time will vary depending on the size of your potatoes. Remove from the water with a slotted spoon and set aside.
- 6. Add the broccolini and asparagus to the pot and cook until tender. Approximately 5 minutes. Drain and run under cold running water to stop the cooking. Place in the bowl with the rest of the raw ingredients.
- 7. When the potatoes are cool enough to handle, slice into 1/2” rounds. Add to the bowl.
- 8. Add the yogurt, lemon zest, lemon juice, olive oil, salt, and pepper to the bowl. Toss to combine.
- 9. Add the avocado and fennel tops to the bowl. Gently fold the ingredients until well combined. Check the seasoning. Serve warm, at room temperature, or cold.
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