The Spicy Spatula

It’s already September and I haven’t had any potato salad this summer…or maybe I have? If I have then I don’t feel like I’ve had a good vegan potato salad this summer and I was desperately in the mood for one.

And when I say desperately I mean that I’d been thinking about it for a couple of days. Not because I was craving it but because there were other veggies like lettuce that needed to be used before they started to wilt, so I put the potato salad recipe on the back burner, which only made it all the more delicious when I made it.

This is a pretty simple vegan potato salad recipe and I loaded it with extras because I wanted to turn potato salad into a one pot meal all on its own. Cool, right?

So let’s not waste any more time.

What You’ll Need:

*Big pot
*Large mixing bowl
*Silicone spoon/spatula (long handle)

Ingredients:

*Potatoes (scrubbed clean, no need to peel)
*Corn (I cut it fresh off the cob, but canned/frozen is fine)
*Chickpeas, rinsed
*Garlic
*Dill pickles, minced
*Celery
*Fresh dill, chopped
*Fresh parsley, chopped
*Vegan mayo
*Vegan yogurt
*Mustard (spicy & regular)
*Salt, black pepper, cumin & smoky paprika
*Vegan sausage (optional)

Instructions:

*Scrub and chop potatoes. Place in a large pot and cover with water. Make sure to add a few pinches of salt to the water and boil 10 to 15 minutes.

*Cook vegan sausages in oven or air fryer, chop when cool and add to mixing bowl.

*Cut corn off the cob and break apart with your fingers, add to large mixing bowl.

*Chop pickles, celery, dill and parsley, add to bowl.

*Mince garlic and add to bowl.

*Rinse chickpeas and add to the bowl.

*When potatoes are done, rinse with cool water and let them sit until you can handle them or until they stop steaming. Add to mixing bowl along with seasoning.

*Stir in vegan yogurt, vegan mayo and mustard. Stir until everything is blended.

*Taste and re-season as needed and then serve!

You can chill in the fridge but I prefer my potato salad warm. Maybe it’s from my time in Germany but I just prefer it room temperature these days.

Oh, and in case you were wondering, I made this into 4 servings which totaled 358 calories per serving!

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