The Spicy Spatula

So here we are for yet another week of vegan food and a lingering heatwave, at least across Europe. Is it still hot where you are?

Today’s recipe is one of my hot & cold vegan recipes to accommodate my desire to eat and my desire not to burn to death in a hot kitchen. Okay maybe I’m being a little dramatic but that’s what it feels like so I’ve been working up ways to stay out of the kitchen as much as possible while also eating something other than salad and cold sandwiches sometimes.

This vegan potato salad isn’t what my American vegans might recognize as potato salad because there’s no mayo or yogurt to make this creamy, AND it doesn’t contain boiled potatoes.

So why is it a potato salad? Because I said so, that’s why!

Honestly that’s pretty much my answer but if you love potatoes–and who doesn’t?–and just want to add a bit of pizazz to it, this Italian style vegan potato salad is right up your alley.

And the best part about this recipe is that you can double the ingredients and have this for lunch and dinner, or add something on the side if that’s your jam.

So, let’s do it!

Kitchen Tools:

*Baking sheet
*Large mixing bowl
*Rubber spatula

Ingredients:

Instructions:

*Pre-heat oven to 200C/400F

*Clean and chop potatoes. Season with salt and pepper, smoky paprika, dried oregano and garlic. Toss and place on a baking sheet and place in the oven for 20 to 25 minutes or until potatoes are crisp on the outside and soft in the middle.

*Thinly slice roasted red bell peppers and shallots. Slice the olives and sundried tomatoes. Rough chop capers and parsley. Place all the ingredients into a large mixing bowl and toss.

*Chop or crumble the vegan feta cheese and set aside.

*Once potatoes are done and slightly cooled, add them to the mixing bowl and toss everything together. Sprinkle the vegan feta on top and toss again or use the vegan cheese as garnish.

*Sprinkle with vinegar but this part is totally optional. I used a mixture of lemon and balsamic vinegar and it turned out pretty well, but take it easy and don’t use more than a tablespoon.

*I added a pinch of red pepper flakes on top of mine (not his) and you can too.

**ENJOY!!**

I really liked this recipe. It was super flavorful and I would (and probably will) make it again.

**What is your go-to vegan potato salad recipe?**

If you LOVE vegan potato salad recipes, find more here!!!

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