10-Ingredient Amazing Vegan Smoked Paprika Potato Salad
Difficulty: 2/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 30 minutes (chill for 1-2 hours, optional)
Servings: 4
The Challenge: Potato Salad
This recipe builds off a previous post for the Ultimate BBQ Plate. Today, we focus in on one amazing side for your next BBQ or family gathering or party or late-night snack or breakup dish - SMOKED PAPRIKA POTATO SALAD. And that's right, its 100% vegan woot woot woo. A perfect recipe for SUMMERTIME / LABOR DAY / BBQ / GRILLOUTS / PARTIES / POT LUCKS / FIRST DATES (say what?).
My taste tester has ranked this in the top 5 of all recipes. Friends and fans have made it before and rave about it.
Note: This post was sponsored by good pals at Sprouts. Yeah yeah yeah - I sold out. But Sprouts is pretty dang dope, and I only use sponsors that I support personally. The homies at Sprouts are doing good work - organic food at a lower cost with all the awesome vegan ingredients you need. WIN WIN WIN. I featured their Smoked Paprika + Garlic Powder - as its a key ingredient in making this potato salad shine!
First, no one will know its vegan. There's something I love about coming to a family gathering, wowing people with an amazing dish, and then revealing its plant-based. But there's probably something wrong with me as well haha.
Second, its filthy delicious. One of the keys to a perfect potato salad is the potato consistency. THE BIGGEST MISTAKE YOU'RE MAKING RIGHT NOW - boiling too long and not steaming the potatoes. The process is easy - boil ten minutes on medium heat and then drain, cover with a towel and let the steam cook the potatoes for another ten minutes. What does this do? It makes the potatoes soft but not mealy or too soft. There's literally nothing worse than a mealy potato salad.
The secrets of steaming plus using new potatoes makes for an excellent bite. Russet potatoes are definitely a love of mine, but not for this. They break apart too easily and don't hold the sauce for the potato salad well enough.
Finally, there's smoked paprika. Literally, its the world's best spice. And the smoky dried flavor cuts that mayo goodness with a density of flavor that is just brilliant...I'm salivating.
Let's get into it!
Ingredients:
Potato Salad
- 1.5 lbs of bite-sized rainbow new potatoes, red/blue/gold, do not dice
- 1 cup vegan mayo
- 1/2 lemon, juiced
- 2 tbl dijon mustard
- 1/2 cup celery, diced (about two stalks)
- 1/4 cup chopped parsley
- Spices: 1 tsp dill (or 1 tbl fresh dill), 1/2 tsp salt, 1/2 - 3/4 tsp smoked paprika, 1/2 tsp garlic powder (or 2 garlic cloves, minced)
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Mixing Bowls . Boiling Pot . Mixing Spoon . Whisk
Before You Cook:
- Wash and cut all fresh ingredients
1. Add potatoes to a boiling pot and cover with water. Bring to a boil. Immediately when boil starts, reduce to medium heat and cook for 10 minutes.
2. Drain the potatoes and cover with a kitchen towel. Let it steam for 10 minutes.
3. While the potatoes boil/steam, whisk together the remaining ingredients for the potato salad sauce.
4. Once the steaming is done, dice the potatoes into 1/2 or 1/4 depending on size of potato. If you used larger new potatoes or aren't sure each piece should be a nice small bite.
5. Next, add the potatoes to a mixing bowl and pour on the prepared sauce. Mix well with a mixing spoon or spatula until well covered. Preferred but optional - cover in a large serving container and refrigerate for at least 60 minutes.
6. After chilling, serve and enjoy!
