So there’s this new thing that I am totally obsessed with and it’s really not new, it’s more of a twist on a long standing favorite.
Who doesn’t love potato salad? In the United States, it’s a backyard barbecue staple. In Germany it is a bowl of dill and potato goodness. Here in Romania there is the salata de boeuf (beef salad) or salată chineză (Chinese salad). Both of these contain the key condiment ingredients but the beef salad has beef (duh!) but no potatoes and the Chinese salad has ginger.
But a few months ago I was scrolling IG as one does and I spotted a few variations of potato salad recipes that were full meals, which I love because life is busy. I’ve already shown off a few like the Spicy Asian Style Vegan Potato Salad and the Italian Style Potato Salad just to name a few.
But since then I’ve expanded on it, experimenting with adding beans and vegan meat alternatives as well as other flavor profiles and I am loving it! Y’all, it is seriously a wonderful way to create a big ol’ bowl of delicious food. Make it once and you can eat all day, great for the busy vegan on the go.
Tips:
*Boil or parboil the potatoes for the creamy center, and pop in oven or air fryer to give the vegan potato salad a different texture.
*Use different types of mustard to switch things up
*Try spicy or sweet pickle relish instead of just dill
*Don’t be afraid to change the cuisine profile from Asian to French to Mexican.
Kitchen Tools:
*Large mixing bowl
*Long wooden spoon
*Kitchen scale
*Stock pot
*Silicon baking sheets
Ingredients:
*Vegan yogurt
*Spicy mustard
*Potatoes
*Scallions
*Red chili pepper
*Butter beans
*TVP (or other vegan protein source
*Dill (fresh & chopped)
*Parsley (fresh & chopped)
*Chickpeas
*Green sauce (recipe coming)
*Green olives
*Kalamata olives
Instructions:
*Parboil potatoes for 10 minutes if you plan to crisp them in the oven or air fryer. If not, boil for 15 to 20 minutes or until fork tender, depends on how large you chop the potatoes.
*Cook TVP or other vegan alternative however you like.
*Drain & rinse chickpeas and butter beans. Toss in herbs & spices and lay on a baking sheet. Cook in oven (200C/400F) for 10 to 15 minutes for a crispy bean or less for a creamier bean.
*Chop the scallions, olives, chili pepper into small pieces and place in a mixing bowl along with the dill and parsley. Next, stir in the mustard and yogurt until blended.
*Let everything that’s cooked cool off before adding it to the mixing bowl. Stir until everything is well coated. Eat room temperature but you can also refrigerate it.
And there you have it, my new one bowl vegan meal obsession. You get potatoes, because hello who doesn’t love potatoes, and a bunch of delicious ingredients that you will absolutely love.
And now off I go, back to the writing cave.
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The Spicy Spatula 
Whatcha think?