Ahhh. Potato salad. It’s really hard finding a tasty vegan version of this creamy, delicious side dish.
Enter in this vegan potato salad.
It is creamy.
And it’s all done in about 15 minutes from start to finish.
This will be one of your go-to vegan potato salads that will knock it out of the park.
It’s great for potlucks, picnics, and just an easy side or main dish, if you can believe it.
Let me make this really clear, this is not a mock-up version of the original potato salad with chemicals that make it vegan.
This is a Mediterranean interpretation of potato salad that has only natural, fresh ingredients and TONS of flavor.
How did I come up with this?
My mom’s been making this for the last 50 years!!
It’s been served to our family forever an it’s a staple when we lent during our million and one lenting seasons (I’m Orthodox Christian in case you were wondering).
I love sharing our home made, super easy vegan recipes with you to try out. I’ll be sharing much more of our recipes soon!
Have you checked my Vegan Dolma (Grapeleaves) recipe yet? I was so glad to hear so many of you loved them.
This vegan potato salad is simple in it’s ingredients, but don’t let it fool you.
The flavor profile is complex and incredibly and satisfyingly delicious.
So now that your mouth is watering….let’s get started!
The ingredients you’ll need are:
4-5 large russet potatoes-you don’t need a potato that keeps it’s shape because you’ll be mashing it down)
The juice of 2 limes
1 roma tomato- finely diced
½ cup chopped flat leaf parsley (italian parsley)
1 tsp cumin
2 TBSP extra virgin olive oil
S&P to taste
Ready to get cooking?
Peel and cut potatoes into 1 inch cubes. This will allow the potato to cook much faster and will be easier to mash later on.
Then, put the potatoes in a pot of cold water and put on stove to boil. Once the water comes up to a boil add enough salt to season the potatoes (I usually add about 1.5 tsp of regular table salt).
Let boil for about 10 minutes or until the potatoes are fork tender (stab it with a fork to make sure).
Drain the potatoes and put back in the pot.
Add olive oil and lime juice and mash well. It should be semi smooth with just a little bit of lumps.
Then, add the tomatoes, parsley, cumin and mix well.
Add salt and pepper to taste.
Done and done!
Wasn’t that super easy?!
You can eat this while it’s warm, but it’s also delicious served cold.
Also, another tip! Since this is a middle eastern potato salad, we don’t eat it with a fork. Instead we eat it with pita bread. But, you are free to eat it any way you like.
If you try this recipe, I’d love for you to tag me on Instagram at @thefrugalconvert.
Enjoy and thank me later! 😉
Until next time my frugal friend.