Looking for a tasty side dish for the next barbecue party? Then try this vegan potato salad with a flavorful, oil-free romesco sauce - a delicious and healthier alternative to the more traditional recipes.
Whenever we had a BBQ at home when I was younger, my mom would always make her potato salad. I loved this mayo-loaded salad. Even if it were pretty simple to re-create this salad using vegan mayo, I wanted to make a potato salad with a twist - after all, there are already dozens of "traditional" vegan potato salad recipes out there on the world wide web.
Just recently I had pasta with a homemade romesco sauce. That's when I got the idea of pouring this sauce over boiled potatoes. And what should I say, that was an awesome idea. In case you didn't know, romesco sauce originated in Catalonia and is made from nuts and roasted peppers, among a few other ingredients.
This romesco sauce recipe is fairly simple - blend some roasted red peppers with slivered almonds, garlic, lemon juice and a few spices and you're done with that part. The result is a hearty and creamy sauce which works so well for a potato salad and is much healthier than mayonnaise.
To "freshen up" this vegan and gluten-free romesco potato salad even more, let's add some diced bell pepper, spring onions and corn. Voilà, you're done. This salad is perfect as a side dish for your BBQ or for some vegan burgers.
If you give this vegan romesco potato salad a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
Recipe
Romesco Potato Salad
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner, salad, Side Dish
Description
Looking for a tasty side dish for the next barbecue party? Then try this vegan potato salad with a flavorful, oil-free romesco sauce - a delicious and healthier alternative to the more traditional recipes.
Ingredients
- 5-5 ½ cups potato chunks (1.5-2 cm), peeled (750-800 g)
- 1 red bell pepper
- 3 green onions
- 1 can of corn, drained
Romesco sauce
- 16 oz jar roasted red pepper, drained
- 1 ½ cup slivered almonds (140 g)
- 3 garlic cloves, minced
- ½-1 lemon, juiced
- 1 tbsp nutritional yeast ((optional))
- ¾ tsp salat
- ¼ tsp black pepper
Instructions
- Boil the potatoes for 23-28 min until tender. Drain and let them cool for 10-15 in a large bowl.
- For the sauce, blend together all the ingredients and add more lemon juice and black pepper if needed.
- Wash and dice the bell pepper slice the green onion.
- Pour the romesco sauce over the potatoes and stir. Add the bell pepper, green onion and corn and stir to combine. Cover the salad and place in the fridge for at least 4 hours or over night before serving.
This post is also available in de_DE.
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