Barbecue season. The only time my cravings for meat really ever come back. And the reason this vegan potato salad was born.
I think the main reason for my craving is the terrible quality of the veggie and vegan sausages or burgers available.
In my (humble) opinion they all taste like old boots, and if they don’t have the consistency of cardboard then they’re almost guaranteed to involve egg – and who knows where that egg came from?
A chicken presumably, but not a happy one I’m sure. Most companies don’t even bother to write ‘egg sourced from organic/free range chickens’ or similar, and that’s really not a good sign.
I even gave in to a burger at a BBQ last year (it was being thrown away anyway, I decided better in my belly than the bin) and it was awful. It’s how this vegan potato salad came to be.
Where am I going with this? Well, now the key to a good BBQ for me involves all sorts of meat-free side dishes.
Potato salad is an all-time classic, and meat eater or not, it’s a hard push to beat a BBQ that comes with potato salad. The fact it’s vegan is a bonus.
This potato salad is there to put my (and possibly your) cravings to an end. After telling our new professional chef of my BBQ dilemmas, he introduced me to this wonderful dish.
South German in style (well, without the beef broth), it’s fresh and tangy with a sweet offset that hits just the right spot.
It doesn’t use any oil (or mayo either, obviously) so it’s a perfect light dish if you’re looking to keep the calories a little lower over summer.
Vegan Potato Salad – Pro Tips
There are a couple of things you can do to make your vegan potato salad EVEN better.
- ‘Oversalt’ the potatoes while boiling – the potatoes need a lot of salt to get full flavour out of them.
Make sure you taste the potatoes after boiling: then you will know how much salt you need to add to the dressing.
- Remember to season the salad while it’s still warm, it will soak up the taste way better than when it’s cold.
This applies to almost everything in cooking – a great tip to take with you.
- The salad will taste even better on the second day, so this is something you can prepare one or two days ahead (and save time when you need it).
So there you go. Reinvigorate your barbecues with some proper potato salad – you’ll never miss meat again. Thanks for sharing the recipe, Jansen!
Vegan Potato Salad
- Optional: peel the potatoes. We generally do this only if the skin doesn’t look good (most of a potato’s nutrients are in the skin)
- Boil the potatoes in salty water. If you don’t add enough salt the potatoes will taste like nothing. After 15 minutes check if they are done by pinching them with a fork. If it’s easy to pierce through they’re done.
- Tip the potatoes into a sieve and let them cool for 5 minutes or so, then slice them roughly into 0.2 inch/5 millimeter pieces (see picture for slice size)
- For the dressing: dice the onion, grate the garlic and put it into a small pot. Add vinegar and water and let it simmer it until the onions are tender.
- Once the onions are tender add agave syrup, mustard and salt.
- You will get some crumbles and offcuts from the potatoes. Put this into the dressing because this will bind nicely.
- Finely slice the radish, chop the spring onions, pickles and parsley.
- Now assemble everything in a salad bowl. Mix well, taste test and if necessary add more salt to your liking.