When I first went vegetarian, I made many-a-meal out of items from the local supermarket deli case, and one of my favorite things was a Scandinavian potato salad that was loaded with dill, cottage cheese, sour cream and red onions. I cringe to think about it for now, but that was my dinner, as in, like, my whole dinner, several times a week. This version is vegan, and considerably lighter. I still wouldn’t advocate making an entire meal out of this, but it’s definitely a delicious side, and it’s at least as tasty as my old favorite from twentyish years ago. The dressing for this one is made with raw cashews, and I’m pretty confident that it’ll fool any dairy eater. Just soak them in water to soften up, then blend with a bit of non-dairy milk, red wine vinegar, garlic and Dijon mustard. I also went and added a sprinkling of vegan bacon, just because. I’m not sure if that takes away from the whole Scandinavian aspect of the dish (I know pretty much nothing of Scandinavian food), but it’s super tasty and adds a little protein to the dish. I feel like I miss out on protein at most cookout meals, so every little bit helps. To make the tempeh bacon for this dish, you’ll just crumble up a block of tempeh, soak it in a smoky marinade, and pan-fry it in a bit of oil. It’s delicious and you just might want to sprinkle it on everything! For a quick and easy version, or if you just aren’t into the tempeh bacon thing, feel free to skip it. It’ll still be awesome. Mix the potatoes and dressing with some scallions, dill, and red onion, then dish it out and top with your tempeh bacon.
Tips for Making Amazing Vegan Potato Salad
If you forget to soak your cashews, just boil them in water for about 15 minutes.Save time on the day of serving by making your dressing ahead. It can be made a day in advance.This potato salad will keep in the fridge for about 3 days.Not into tempeh? Coconut bacon would make an awesome alternative vegan bacon!
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