Hey fellow food adventurers! Chef Sunny Sprout here, and I've got a recipe that's going to make your taste buds dance – it's a zesty vegan potato salad that's as fun to make as it is to eat!
Now, I know what you might be thinking: "Another potato salad?" But trust me, this isn't your average potato side dish. This recipe has been given a total glow up. Think sunshine, think vibrant colors, think creamy deliciousness without any nuts! That's right, we're skipping the nuts and going for a super creamy, sunflower seed-based dressing that will blow your mind.
I've been on a bit of a kitchen adventure lately, trying to nail the perfect BBQ side. And after many trials (and errors!) I’ve nailed it. What's more, It's also great for a quick lunch. This salad uses new potatoes because their thin skins provide a great texture without being to heavy, but feel free to use what you have! I'm also a sucker for a good pan-fried potato (we need that crispy exterior) so, if you're like me, I recommend pan-frying your spuds but its equally good with boiled potatoes if you want to save on calories.
Now let's talk veggies. I've loaded this salad with all the freshest, most colorful goodies I could get my hands on: crisp cucumber, snappy radishes, vibrant Gem lettuce, sweet garden peas, and my personal spring fling – asparagus! I like my salads bursting with flavour and texture. Feel free to go wild or keep it simple, it's your salad after all.
The Star of the Show: That Amazing Sunflower Dressing
The real magic of this salad lies in the dressing. It's creamy, it's lemony, it's mustardy, and it has a touch of sweetness that'll have you licking your plate clean (no judgement here!). Made with sunflower seeds and a bit of kitchen wizardry, it's totally nut-free and incredibly healthy.
Get Your Salad On
Ready to make some magic? Here’s how it goes down:
Ingredients:
- 500g / 1lb new potatoes, boiled or pan-fried till golden
- 10 asparagus spears, grilled to perfection
- 1 Gem lettuce, torn into bite-sized pieces
- ½ large cucumber, thinly sliced
- A bunch of radishes, cut into matchsticks
- 60g / ½ cup garden peas, boiled
- 2 tbsp capers (or gherkins), chopped
- Fresh chives, chopped fine
- Pea shoots or dill, for garnish (optional)
For the Creamy Dressing:
- 150g / 1 cup raw sunflower seeds, soaked in boiling water
- Approx. 240ml / 1 cup soy milk (or your fave non-dairy milk)
- 1 garlic clove
- 1 ½ tbsp nutritional yeast
- 2 tsp white miso paste
- Juice of ½-1 lemon
- 1 tbsp wholegrain mustard
- 1-2 tsp maple syrup
- Salt and pepper to taste
Method:
- Prep the potatoes: Boil or slice and pan-fry the potatoes until they're perfectly golden and slightly crispy (if pan-frying, ensure they have cooled first).
- Grill the asparagus: Toss those spears in a bit of olive oil (or steam if you prefer) and grill till tender with a nice char. Chop them up once cooled.
- Assemble the salad: Toss the salad ingredients in a large bowl.
- Make the Dressing: Blend the sunflower seeds and soy milk till super smooth and creamy, then add the rest of the dressing ingredients. Adjust to taste!
- Dress and Serve: Pour the dressing over the salad and sprinkle those fresh herbs on top. Serve and enjoy the sunshine in every bite!
There you have it – a vibrant, flavorful, and totally irresistible vegan potato salad that’s perfect for any occasion. It’s healthy, it's easy, and it’s guaranteed to impress. So, get your aprons on and lets start cooking! Tag me in any pics using #sunnysproutskitchen. Happy cooking!