Not Just Another Vegan Potato Salad (Vegan)
This potato salad is not short any personality. Spiralized, smokey, crunchy, and creamy. And of course it’s naturally gluten-free, ’cause that’s what happens you use vegetables as the base of all your meals and spiralize ’em.
Throwing everything the conventional person knows about potato salad riiiight out the door.
See ya later sliced fingers… because I use a spiralizer to cut my potatoes yo.
Hello chipotle. The sauce for this is right up there if you love smokey chipotle, well, anything.
Potato salads are usually a mid-summer-kind-of-recipe, but I’m going right for the kill. I suggest you roast your spiralized potatoes for this recipe… simply because roasting makes eeeverything taste better.
This potato salad will leave you feeling SO GOOD! Recharged, rejuvenated, and not grimey – unlike many potato salads. Have you ever checked out the creepy ingredients on packaged potato salads? Have you ever noticed that weird I can’t-put-my-finger-on-what-it-is aftertaste? That kind of gritty bitter flavor that lingers far beyond a rigorous brushing? … All I can say is you gotta make your own potato salad. There’s no two ways about it.
Dress this salad up with a protein, and if you wish, anything crunchy, anything chewy, or give it some extra love by adding more sauce, mo flava’.
You’ll find yourself whipping this one out of your back pocket for many, many, social summer activities.
Best part? Potato salad is a language that EVERY one speaks. Your grandmothers dentures will fall out in awe of how good this is, and you’ll completely catch her off guard with a recipe she’s been eating for years but hasn’t ever seen twwiiiirrrled. This is not just another vegan potato salad.
How delicious do do spiralized potatoes look just on their own? Looks like a giant bowl of pasta, if you ask me… but it’s not. I would eat this just on it’s own, but trust me you don’t want to skip the smokey chipotle sauce.
This potato salad is as easy as tossing spiralized potatoes in some oil and salt, roasting, allowing to cool, and simply tossing in the raw ingredients and drizzle with sauce. Voila!
- 4 cups spiralize white potatoes, 3mm, skin on (approximately 3 medium-large spiralized potatoes)
- 1 tablespoon olive oil
- 2 stalks celery, finely diced
- 2 stalks of green onions, finely diced
- 1/2 teaspoon sea salt
- 14/ teaspoon cayenne
- 2-4 tablespoons sliced almonds (for garnish)
- 1 adobo pepper (from a can)
- 5 tablespoons red wine vinegar
- 3 tablespoons olive oil
- Preheat oven to 400 degrees Farenheit.
- Place spiralized potatoes in a glass baking dish.
- Drizzle with olive oil, coat with sea salt and cayenne, and toss until coated evenly.
- Place in middle of oven and cook for 10 minutes or until cooked through.
- Remove from oven and transfer to a serving bowl.
- Toss in diced celery and onion.
- Drizzle with sauce, garnish with sliced almonds, and serve.
- Place all ingredients in a high speed blender or bowl and whisk until smooth and adobo pepper is completely broken up.
- Moderately spicey; add a teaspoon of adobo sauce from can to increase spiciness. Sauce yields approximately 1/3 cup which is more than enough to coat potatoes with sauce if desired. Serves two large portions or can be divvied up into smaller portions as a side.