Summer means picnics, and what picnic or backyard gathering is complete without potato salad? We say it’s time for a makeover for this family classic! Spice things up with this recipe – which adds heat via buffalo sauce and savory complexity from miso paste. Fresh veggies keep the crunch, as do pepitas. You may need to read a few bottles to find vegan buffalo sauce, as most contains butter or cream, however we’ve had good luck with store brands for this. And many large grocery chains now stock vegan mayo, and you can always find it at health food stores or Whole Foods or on Amazon. Miso paste is usually kept chilled in the grocery store. Large chains may have it, or again health food stores/Whole Foods, as well as any Asian grocer. Really though – don’t skip on the miso! It’s worth tracking down for the umami, almost blue-cheese like, flavor it adds to this salad!
Buffalo Potato Salad
6 or 7 medium potatoes, such as russet or yukon gold
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup green onion, chopped
1/2 cup red pepper, chopped
1/2 cup pepitas or shelled sunflower seeds
1/4 cup vegan buffalo sauce
1/4 cup white miso (we like Westbrae Mellow Miso)
1/2 tsp. celery seeds
1 tsp. black pepper salt, as needed
First, chop potatoes into small, bite-size cubes. Add to a salted pot of water and boil about 7 to 12 minutes, until potatoes are fork-tender. Drain and allow to cool completely, or chill in the fridge.
To assemble the salad, add cooled potatoes, carrots, celery, green onions, red peppers and pepitas to a large bowl. Set aside. In a smaller bowl, make the dressing by combining vegan mayo, vegan buffalo sauce, white miso, celery seeds and black pepper. Whisk together until smooth and no chunks of miso remain. Taste for salt, some brands of buffalo sauce are already salty and you won’t need to add more.
Gently fold the dressing into the veggie mixture until well coated. You can chow down immediately, or let it sit in the fridge a few hours for the flavors to really combine.
Like it hotter? Add a little hot sauce or sriracha, or sprinkle in some red pepper flakes. Need to tone it down? Add more mayo and less buffalo sauce or spoon in some vegan sour cream.
To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
Latest posts by the dirty hippie and the bohemian girl (see all)
- Verdant Springtime Soup with Cashew-Lavender Drizzle - March 20, 2017
- Mom’s Squash Casserole - July 7, 2016
- Colcannon with Fried Leeks - March 15, 2016