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This Vegan Argentinian Potato Salad is a popular side dish in Argentina that is commonly enjoyed during gatherings with friends and family, on weekends, or even weekdays.
This salad is bursting with creamy goodness, and it is not only a flavorful addition to your meals but also free from common allergens, making it suitable for a wide range of dietary preferences/needs.
The traditional recipe includes potatoes, eggs, mayo, parsley, and other variations. However, I have replaced all animal-derived ingredients with plant-based options for this vegan recipe while ensuring the same flavor and creaminess as the original.
WHY POTATOES ARE GOOD FOR YOU
Potatoes are often underrated, but they are nutritional powerhouses! These humble tubers are packed with vitamins, minerals, and fiber. Here’s why you should embrace them in your diet:
- Rich in Vitamins: Potatoes are a great source of vitamin C, B vitamins, and vitamin K, essential for overall health and immune system support.
- High in Fiber: The fiber content in potatoes aids in digestion and helps you feel full, making them an excellent addition to a balanced vegan diet.
- Energy Boost: Potatoes are a fantastic source of carbohydrates, providing sustained energy for your daily activities.
Now that we’ve established why potatoes are good for you, let’s get into the tools, and ingredients you’ll need for this creamy Vegan Argentinian Potato Salad.
HOW TO PREPARE THIS VEGAN ARGENTINIAN POTATO SALAD
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This recipe is incredibly easy, with readily available ingredients and effortless preparation.
One of the standout features of this Vegan Argentinian Potato Salad is its allergen-free nature. This recipe is free from common allergens like gluten, dairy, and eggs, making it suitable for vegans and individuals with allergies to those ingredients. I’ve crafted an “eggy” topping using tofu and vegan mayo, ensuring everyone at your table can enjoy this delightful dish without worry.
This salad is crowd-pleasing, one of my all-time favorite recipes my mom used to prepare at home.
Whether you’re a vegan, have dietary restrictions, or simply love a tasty potato salad, this recipe will become a go-to favorite.
KITCHEN EQUIPMENT
Here’s a list of kitchen tools and equipment you’ll need for this recipe:
- For the Salad:
- For the Creamy Dressing:
- A whisk.
- For the “Eggs”:
- A separate bowl for tofuA fork for crumbling
- A spatula for mixing.
- For serving:
INGREDIENTS
Here’s a list of the ingredients used in the Vegan Argentinian Potato Salad:
For the Salad:
- Yukon Gold Potatoes: When making potato salad, it is best to use waxy potatoes, such as red potatoes, Yukon Golds, and fingerlings, as they have creamier interiors and hold their shape better when cooked. For this recipe, we’re using the Yukon Gold variety.
Creamy Dressing:
- Vegan Mayo: Creates a creamy and tangy dressing that coats the potatoes and adds richness to the salad. I’m using this Vegan Mayo Recipe.
- Mustard: Adds a zesty and slightly spicy flavor to the dressing, balancing the creaminess.
- Vinegar: Provides acidity, enhancing the overall flavor profile of the salad. I’m using Apple Cider Vinegar.
- Garlic Powder: Adds a subtle garlic flavor to the dressing, complementing the other ingredients.
For the “Eggs”:
- Firm Tofu: When crumbled and seasoned, it mimics the texture and flavor of scrambled eggs, offering a unique twist to the salad.
- Vegan Mayo: Binds the tofu and adds creaminess. I’m using this Vegan Mayo Recipe.
- Turmeric: Contributes a golden color and imparts an earthy, slightly peppery flavor reminiscent of eggs.
- Mustard: Adds a zesty kick to the “eggs.”
- Black Salt (Kala Namak): Known for its sulfuric aroma, it provides a distinctive eggy flavor to the tofu.
Before Serving:
- Fresh Parsley: Adds vibrant color and a burst of fresh herbaceousness, elevating the salad’s overall freshness and appearance.
- Salt and Pepper: Seasoning with salt and pepper allows you to adjust the flavor to your preferences, enhancing the dish’s taste.
DIRECTIONS WITH PICTURES
To prepare this yummy salad, you can follow these simple steps:
Cook the Potatoes: Peel and cube the potatoes, then boil until tender but firm. Drain and cool in a serving bowl.
Create the Creamy Dressing: Mix vegan mayo, mustard, vinegar, and garlic powder until smooth.
Prepare the “Egg” Topping: Combine crumbled firm tofu with vegan mayo, turmeric, mustard, and black salt for an eggy texture and flavor.
Prepare the salad: Gently fold the creamy dressing into the potatoes for a flavorful coating. Then add the “egg” topping chopped fresh parsley, and season with salt and pepper to taste. Stir to combine.
Serve and Enjoy: Your Vegan Argentinian Potato Salad is ready to be savored with your preferred main dish or as a delicious standalone treat.
There’s so much to love about this Vegan Argentinian Potato Salad!
- The creamy and flavorful dressing.
- Also, the surprisingly tasty “eggy” addition.
- It is fresh, and it has that herby flavor from chopped parsley.
- It’s common Allergens-free and vegan-friendly.
- Easy to prepare and perfect for gatherings.
- Comforting and Satisfying!
Let’s prepare this creamy potato salad!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE AND INSTRUCTIONS
VEGAN ARGENTINIAN POTATO SALAD
Equipment
- 1 chopping board
- 1 chef knife
- 1 Soup Pot
- 2 mixing bowl
Ingredients
For the salad
- 6 yukon gold potatoes (medium-sized, around 2 ½ to 3 pounds)
For the Creamy Dressing:
- ¾ cup vegan mayo
- 1 tsp yellow mustard
- 2 tbsp apple cider vinegar
- ½ tsp garlic powder
For the “eggs”:
- 4 oz firm tofu
- 1 tsp vegan mayo
- ¼ tsp turmeric
- 1 tsp yellow mustard
- ¼ tsp black salt kala namak
Before serving
- ½ cup fresh parsley finely chop
- Salt and pepper to taste
Instructions
- Prepare the potatoes: Wash, peel, and cube the potatoes. Boil them in lightly salted water* for about 15 minutes, or until tender but firm**. Drain and let them cool, then place them in a large serving bowl.
- Make the creamy dressing: In a mixing bowl, combine vegan mayo, mustard, vinegar, and garlic powder. Stir until you achieve a smooth and creamy dressing. Set it aside.
- Prepare the "egg" Topping: Drain, and pat dry the tofu with a paper towel. Crumble the tofu into a separate bowl. Add vegan mayo, turmeric, mustard, and black salt (kala namak) for that distinctive eggy flavor. Mix until the tofu resembles scrambled eggs. This topping will add a surprising layer of flavor and texture to your salad.
- Dress the potatoes: Gently fold the creamy dressing into the diced potatoes. Ensure each potato piece is generously coated with the flavorful dressing. This combination creates a harmonious balance of flavors and textures.
- Before serving: Add the "egg" topping and the finely chopped fresh parsley for a burst of color and freshness. Season with salt and pepper to taste according to your preferences. Gently stir to blend all the components together.
- Serve and enjoy: Now, it's time to indulge in this creamy and tasty Vegan Argentinian Potato Salad. Pair it with your favorite main dish and savor the flavors of Argentina cuisine right in your own kitchen!
Notes
- * Tip: add a little vinegar to the water. It creates a thin crust on potatoes, helping them retain shape.
- ** To know if they are cooked for the salad, you have to pierce the potatoes with the tip of a paring knife and lift it. If the potato falls immediately, it is already cooked. On the other hand, if it takes a while to fall or remains stuck to the knife’s blade, you will have to let it cook for a bit longer.
- Refrigeration: If you have leftover Vegan Argentinian Potato Salad, store it in an airtight container in the refrigerator. It can be stored for up to 3-4 days.
- Refresh Before Serving: When you’re ready to enjoy the leftovers, gently stir the salad to redistribute the dressing and flavors. You may need to add a little extra salt and pepper to taste, as the flavors may have mellowed during storage.
- This recipe can be easily doubled to serve larger groups of people.
- Prepare the Vegan Argentinean Potato Salad ahead of time by boiling and cooling the cubed potatoes, storing them in the fridge, and making the creamy dressing in advance. Ensure the dressing is well mixed before use. Additionally, create the tofu “egg” topping ahead and refrigerate it in a sealed container, adding it to the salad just before serving to maintain its texture and flavor
WAYS TO ENJOY THIS VEGAN ARGENTINIAN POTATO SALAD
This salad is incredibly versatile. Here are a few ways to enjoy it:
- As a side dish for a vegan barbecue or picnic.
- Paired with grilled vegetables or tofu.
- On top of a bed of greens for a hearty salad.
- As a filling for a vegan wrap or sandwich.
- Paired with your favorite veggie burger.
- With a slice of crusty bread for a simple, satisfying meal.
- Great for lunchboxes.
If you are hungry for some satisfying salads or side dishes, you could also try these yummy ones:
- Oil-free Roasted Potatoes.
- Mashed carrots vegan recipe.
- Vegan antipasto pasta salad.
- Easy roasted broccoli and cauliflower.
DID YOU MAKE THIS VEGAN ARGENTINIAN POTATO SALAD?
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