Vegan Tangy Potato Salad with Sautéed Onions

Vegan Tangy Potato Salad with Sautéed Onions

Every holiday seems to creep up on me. I always like to plan ahead and prepare for outings or get together with the family. Lately, that just hasn’t happened I’m always running late or last minute. So I had to make a dish for the 4th of July that didn’t have to be heated up nor took longer than a couple hours from start to finish. I also wanted it to be filling enough that in case I forgot to bring my tofurkey sausages and toppings that I’d have something I’d be happy to eat by itself. Vegan potato salad is just that! I love this version too. It’s a mix of my vegan potato salad with my mom’s sautéed red onions that she added to her roasted potatoes {back when I was young}. I decided one day to combine the two and of course keeping it simple and vegan. Hope you enjoy!


To Prepare the Roasted Potatoes

Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.

Peel and wash the potatoes. Then chop into bite sized pieces.

To a mixing bowl, add in the chopped potatoes with olive oil, salt & pepper and toss well. Be sure to fully coat.

Transfer the seasoned potatoes to the prepared baking sheet. Lay the potatoes out as even as possible.

Roast the potatoes for 30-45 minutes. I like them more on the roasted side. So I leave them in for the full 45 minutes.

 

To Prepare the Sautéed Red Onions

While the potatoes are roasting add olive oil to your hot skillet. Then add in the red onions and minced garlic let it cook about 4 minutes.

Next add in the liquid aminos, maple syrup, dried thyme and the liquid smoke. Stir the mixture together.

Let it cook about 10 minutes until the red onions have softened and are somewhat sticky. Remove from the heat and set aside.

 

To Prepare the Dressing

Into a large mixing bowl add in the vegan mayonnaise, dijon mustard, cider vinegar, fresh dill weed and fresh parsley. Stir everything until evenly distributed and combined.

Then add in the sauteed red onions to the dressing. Stir until distributed as well.

Remove the roasted potatoes from the oven and set aside. Let them cool about 10 minutes.

Transfer the roasted potatoes to the dressing and carefully fold everything together.

Cover and place the Potato Salad in the refrigerator to chill at least 2 hours or until ready to serve. It can be eaten cold to hot if desired.

So tangy and creamy!

I like to serve my potato salad with some Paprika as a garnish. It’s completely optional. Enjoy!

Print Recipe
Vegan Tangy Potato Salad with Sautéed Onions
This recipe is the perfect side dish for a summer BBQ for us vegans that like to keep it simple and delicious. It’s tangy and creamy without the cruelty.
Prep Time 10 minutes {can prep while roasting potatoes}
Cook Time 45 minutes
Servings
Ingredients
For the Roasted Potatoes
For the Sautéed Red Onions
For the Dressing
Prep Time 10 minutes {can prep while roasting potatoes}
Cook Time 45 minutes
Servings
Ingredients
For the Roasted Potatoes
For the Sautéed Red Onions
For the Dressing
Instructions
To Prepare the Roasted Potatoes:
  1. Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. Peel and wash the potatoes. Then chop into bite sized pieces and add to a large mixing bowl.
  3. Add in the olive oil, salt & pepper and toss the potatoes well. Be sure to fully coat.
  4. Transfer the seasoned potatoes to the prepared baking sheet. Lay the potatoes out as even as possible.
  5. Roast the potatoes for 30-45 minutes. I like them more on the roasted side. So I leave them in for the full 45 minutes.
To Prepare the Sautéed Red Onions:
  1. While the potatoes are roasting add olive oil to your hot skillet. Then add in the red onions and minced garlic let it cook about 4 minutes.
  2. Next add in the liquid aminos, maple syrup, dried thyme and the liquid smoke. Stir the mixture together.
To Prepare the Dressing:
  1. Into a large mixing bowl add in the vegan mayonnaise, dijon mustard, cider vinegar, fresh dill weed and fresh parsley. Stir everything until evenly distributed and combined.
  2. Then add in the sauteed red onions to the dressing. Stir until distributed as well.
  3. Remove the roasted potatoes from the oven and set aside. Let them cool about 10 minutes.
  4. Transfer the roasted potatoes to the dressing and carefully fold everything together.
  5. Cover and place the Potato Salad in the refrigerator to chill at least 2 hours or until ready to serve. It can be eaten cold to hot if desired.
  6. I like to serve my potato salad with some Paprika as a garnish. It’s completely optional. Enjoy!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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