VEGAN ARGENTINIAN POTATO SALAD
This Vegan Argentinian Potato Salad is a popular side dish in Argentina that is rich, creamy, and flavorful. It's sure to be a crowd-pleaser that will leave everyone satisfied.
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