Okay, so it’s just potato salad for eff’s sake. Does the world need yet another potato salad recipe, dairy free or not?
This is where I come up with a tremendously prodigious response along the lines of “OMFG one potato salad to rule them all, with stars, hearts, lots of exclamation points and stuff! YEAH!”
It’s just potato salad, but it’s really good, and vegan yoghurt makes a way better sour cream substitue than any commercially available substitute I’ve tried. Give it a try. In fact, I need to make some more since the dude out there ate it all.
Branston pickle, for those who’ve never heard of it, is a sweet and tangy pickled relish containing a whole melody of uniformly diced veggies (which you can’t pick out individually). A brand suffering from low-key genericide, Branston Pickle is often used to refer to any sort of sweet brown pickle relish, and any such variety will do for the purpose of this recipe. If you don’t have any approximation then don’t stress because it’ll still taste good; you could even try dicing up some jarred pickles instead.
This vegan potato salad recipe makes a fair amount of dressing (hey, I like creamy stuff), so consider cutting back on some of the yoghurt if that’s going to be an issue for your digestive bits. That’s also why I gave a range in the quantity of potatoes to use, if you must know.
Sour Cheatin’ Potato Salad (Vegan Sour Cream Potato Salad)
- Cook the new potatoes and cut into smaller dice if they’re too big to stuff into your facehole in one bite. Drain and set aside to cool for a little while.
- Stir all all of the remaining ingredients together in a large bowl until combined with no lumps. Add the potatoes and mix through until the sauce covers the spuds.
- Refrigerate until ready to serve. Hint: a night in the fridge will make it taste lots better.