Best Potato Salad EVER

Pictured: Potato Salad served with Beyond Meat Beast Burger with avocado and Daiya Cheddar on Sourdough Toast.


Everyone and their mother has a potato salad recipe. Some people like mustard in their salad, others like eggs, everyone has a specific flavor potato salad they grew up with. For me, I used to live eggs and mustard in mine. However, when I no longer ate eggs, I had to come up with my own "secret" potato salad recipe. Follows is my original recipe; it took me many tries to get it perfected. No matter what you fancy in your salad, this one will blow them all away, guaranteed! This salad is creamy and flavorful and not too heavy. Its a perfect recipe for any occasion from a picnic to a pot luck.


Truffled Potato Salad

Serves: 5-10 (depending on if you eat it on the side or as a main dish)
Cook Time: 12-15 minutes
Prep Time: 25 minutes


What you will need: 

  • 1.5lbs Golden Potatoes (about 10-12 small potatoes)
  • 4 Stalks Celery (chopped)
  • 1 Green Pepper (chopped)
  • 1 Small Red Onion ( chopped)
  • 4 Green Onions (chopped)
  • 1/4 Cup Cilantro (chopped)
  • 4 TBS Vegenaise 
  • 1/2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 TBS Salt
  • 1/2 TBS Fresh Ground Pepper
  • 1 tsp Black Truffle Oil
  • 1 tsp Red Wine Vinegar
  • 6 Cups Water


To prepare:

  1. In a large pot, bring water to a boil.
  2. Place potatoes in boiling water and boil 12-15 minutes until fork is easily inserted in potatoes.
  3. Drain potatoes and set aside to cool (about 15 minutes).
  4. After potatoes are cooled, quarter potatoes and place in bowl.
  5. Pour truffle oil over potatoes and mix well.
  6. Add the rest of ingredients to the bowl and mix well.
  7. Place in the fridge to cool for an hour before serving, or serve warm. 



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