The perfect side for those cold winter nights, this vegan Hot Potato Salad has no mayo or dairy, making it the perfect light side that satisfies.
After all the delicious food from the holidays, a lot of people like to lighten things up a bit in January. Living in Manitoba, I always find that difficult because the cold weather and dark evenings still have me craving comfort foods. That’s why I came up with this Hot Potato Salad recipe. Serve it hot along with roast chicken, and you have the perfect hearty winter meal. However, you can also refrigerate it and you have a side dish that is great to take along to gatherings, for lunch, or even on picnics once it warms up outside. Since this Potato Salad has no mayonnaise in it, you don’t need to worry about it spoiling if it isn’t kept cold enough.
Since this side isn’t smothered with high calorie mayo, and instead gets it’s flavour from onions, vinegar, and fresh herbs, you don’t even have to feel guilty about eating it. Plus, Creamer potatoes are packed with vitamins, minerals, fibre, and all that good stuff, but don’t have any fat, cholesterol, or sodium, so you can feel good about eating them while you’re trying to improve your diet. Take that, New Year’s Resolution!
- 3 lbs (1.36kg) Baby Boomer potatoes
- 1/4 cup (60 ml) olive oil
- 1/2 cup (125 ml) onion, diced
- 1/2 cup (125 ml) red pepper, diced
- 5-6 Tablespoons (75-90 ml) white vinegar (or white wine vinegar)
- 2 teaspoons (10 ml) Dijon mustard
- 1/2 teaspoon (2.5 ml) sugar
- 3 tablespoons (45 ml) fresh chopped dill
- 2 tablespoons (30 ml) chopped onion greens
- salt & pepper to season
Boil potatoes in salted water, according to package directions.
While the potatoes are boiling, heat the olive oil in a skillet over medium/medium-high heat. Add the onions and red pepper, and saute until tender.
Turn off the heat, and stir in the vinegar, mustard, and sugar. Let the pan stay on the element (turned off) until the potatoes are done.
Once the potatoes are easily pierced with a knife, they are done. Drain the water. Once the potatoes are just cool enough to safely handle, cut each potato into quarters and return to the pot.
Pour the onion mixture over the potatoes, add in the fresh dill and onion greens. Stir to fully coat the potatoes. Season with salt & pepper to taste.
You can serve immediately, or you can refrigerate and serve the dish cold.
Disclosure: This recipe was developed as part of my ongoing partnership with Little Potato Company. All opinions expressed are completely my own.