Vegan Potato Salad

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Hello & Happy Tuesday!!

 

 

 

 

I know what you’re thinking, potato salad, like how good could this be.. 

 

 

I mean, …its potato salad lol

 

 

Truth, I’ve never really ever made potato salad, nor have I ever been a potato salad person (and I’m from gerogia)

 

 

But when you combine two of your favorite things aka jalapeño and grilled corn.. 

 

 

You’re bound to create something that’s pure gold. 

 

 

 

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If you’re looking for the perf vegan side dish to accompany anything, specifically vegan chicken or fish tacos.. or even want to throw this tater salad on a sammie to add a flavor and nutrient boost. 

 

 

You have to try this.. 

 

 

 

Its effortless, flavorful, bright, and will completely impress your tastebuds.. promise!

 

 

 

 

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Why this recipe rocks:

 

Simple 

Easy

Spicy!

Affordable

Bright

Takes minutes

Great for grilling

Great by itself

Just.. great!

 

 

 

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Spanish potato salad on a vegan fish sandwich.. #heaven

 

 

 

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Spanish Potato Salad
Serves 3
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Corn
  1. 2 pieces of corn
  2. 4 tbsp vegan Follow Your Heart parmesan cheese
  3. 2 tbsp vegan butter butter
  4. 1 tsp sea salt
  5. 1/2 teaspoon spanish spices
Potato Salad
  1. 1/2 cup Follow Your Heart vegan Mayo
  2. 1/2 cup Follow Your Heart vegan Sour Cream
  3. 1 can Black beans
  4. 1/2 red Red Onion
  5. 1 tsp garlic minced
  6. 1/2 Lime (Juice)
  7. 1 tsp Lime zest
  8. 2 tsp sea salt
  9. 2 jalapeños (sliced)
  10. 1 1/2 tsp Spanish seasonings (cumin, chili powder etc)
  11. 1/2 bunch of scallions (thinly sliced)
  12. 3-4 cups mini russet potatoes
  13. 2-3 sprigs fresh cilantro (more for garnish)
Toppings
  1. 2 tbsp hemp seeds
  2. 1-2 avocado
Instructions
  1. Preheat the oven to 350, coat the corn in butter and Spanish spices, lime, and vegan parmesan cheese. Place on the rack for more of a grilled effect or wrap in tin foil. Bake for 30 minutes or until soft. Once done, let cool, and remove from the cob. Place in the middle of a bun cake mold to catch the turn as you remove it. It catches all of the corn as it comes off. (game changer)
  2. Heat a medium size pot on the stove with 2 tsp salt water and cook the rinsed and sliced potatoes until for soft. Once cooked remove from the heat and let cool.
  3. In a large bowl add the cooled potatoes, grilled seasoned corn, lime juice, zest, garlic, rinsed black beans, chopped onion, sea salt, jalapeños, scallions, cilantro, toss together, then add in the sour cream and mayo and combine. Top the potato salad with avocado,hemp seeds and more cilantro.
Notes
  1. Wanting to boost the flavor profile?! Cook the beans with seasoning before adding them into the salad!
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

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