Description
Looking for a great side dish for your next BBQ? Try this vegan potato salad with a bold, oil-free romesco sauce – a delicious and wholesome alternative to the classic mayo version.
Ingredients
Scale
- 2.2 lbs (1 kg) waxy potatoes (e.g. Yukon Gold)
- 1 red bell pepper
- 3 green onions (scallions)
- 7 oz (200 g) canned corn, drained
Romesco sauce
- 16 oz (1 lb) jar roasted red peppers (325 g drained)
- 1 cup (150 g) whole blanched almonds (1 1/2 cup slivered)
- 2–3 garlic cloves
- 3 tbsp tomato paste
- 1 1/2 tsp smoked paprika
- ½ tsp sweet paprika
- 1 tbsp red wine vinegar
- 1 tsp salt
- Black pepper to taste
Instructions
- Cook the potatoes: Peel the potatoes and place them in a large pot with cold, well-salted water. Bring to a boil and cook for 20–25 minutes. Drain, rinse with cold water, and let cool for 10–15 minutes.
- Toast the almonds: In a dry skillet over medium heat, toast the almonds for 5–8 minutes, stirring regularly, until golden brown.
- Sauté the garlic: Finely mince the garlic. Sauté in a splash of water for 1–2 minutes. Add the paprika and toast for 30 seconds.
- Build the sauce base: Stir in the tomato paste and the drained, roughly chopped roasted peppers. Remove from heat.
- Blend the romesco: Transfer everything to a blender along with the toasted almonds and remaining sauce ingredients. Blend until smooth. Taste and adjust seasoning.
- Prep & assemble: Dice the bell pepper, slice the green onions into thin rings, and drain the corn. Cut the cooled potatoes into bite-sized pieces. Combine everything in a large bowl and gently fold in the romesco sauce.
- Chill: Refrigerate for at least 4 hours or overnight before serving – that's when it tastes best.
Notes
Leftovers keep well in an airtight container in the fridge for up to 4 days. The romesco sauce on its own keeps for up to a week.
If the sauce is too thick, add a bit of the pepper brine oder water.