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
Scale
- 5–5 1/2 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 1/2 cup slivered almonds (140 g)
- 3 garlic cloves, minced
- 1/2–1 lemon, juiced
- 1 tbsp nutritional yeast ((optional))
- 3/4 tsp salat
- 1/4 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.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: dinner, salad, side dish