Growing up in the US’s Midwest, we had two types of potato salad—German and Classic American-Style. I didn’t like Classic, because many times, it had hard-boiled eggs in it. And even though German seemed more up my alley flavor-wise, there was bacon. Both salads were non-starters, so I avoided potato salad. In the 90’s, I discovered balsamic potato salads. Suddenly, potato salad was light, acidic in all the right ways, AND vegan! It was a total game changer.
Now, I like to think about what would make a good potato salad. And this potato salad is positively delicious and 100% vegan. It can be made in under 20 minutes, especially if one preps the salad dressing while the potatoes are steaming! And it only took about 10 minutes for the potatoes to steam in my steamer, so even that was quick. Overall, it’s easy, uses few ingredients, and tastes incredibly fresh. It’s perfect for lunch, a picnic, a cookout, a potluck or as the side to any meal.
For this recipe, I used two processed fake dairy items—vegan mayonnaise and vegan parmesan. If you don’t want to use vegan mayonnaise, you can opt for ¼ cup of olive oil, instead. It will not be a creamy salad, but it will have a nice vinaigrette dressing. It’s a good variation!. If you aren’t into prepackaged vegan cheeses, skip it. It does add something salty and umami to this recipe, but even without it, this is still a tasty salad. Just make sure to taste all the elements together, and add a little more salt, if needed, to compensate.
Artichoke Potato Salad
1 pound of baby gold potatoes, steamed, completely cooled and cut in quarters
1 13.75 ounce can of quartered artichoke hearts, drained
3 Tbsp chopped fresh flat leaf parsley
2 Tbsp chopped fresh dill
1 green onion, chopped
⅛ tsp garlic powder
2 ½ Tbsp lemon juice
¼ cup vegan mayonnaise (I used Follow Your Heart Veganaise)
Salt, to taste
Black pepper, to taste
Vegan parmesan, to taste (I used Follow Your Heart Parmesan)
1. In a large mixing bowl, whisk together fresh parsley, fresh dill, green onion, garlic powder, lemon juice, vegan mayonnaise, salt and black pepper.
2. Gently fold in quartered baby gold potatoes, artichokes, and vegan parmesan. Taste, and adjust seasonings (more salt?), if needed. Serve.