Description
A creamy, indulgent vegan potato salad loaded with savory toppings like cheddar cheese, bacon crumbles, and fresh herbs. Inspired by loaded baked potatoes, this heartwarming dish delivers comforting textures and bold flavors, perfect for gatherings or weeknight meals.
Ingredients
6 medium russet potatoes (about 2.5 pounds)
2 tablespoons olive oil
1 teaspoon salt (for potatoes)
1 fresh lemon, juice only
1/3 cup vegan sour cream
1/2 cup vegan mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
4 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/2 cup vegan cheddar cheese
4 tablespoons vegan bacon crumbles
Instructions
Peel and cut potatoes into 1-inch cubes
Bring a large pot of salted water to a boil (1 teaspoon salt in water)
Cook potatoes 8-10 minutes until tender; drain and cool
In a medium bowl, mix vegan sour cream, mayonnaise, lemon juice, Dijon mustard, garlic powder
Toss cooled potatoes with dressing until evenly coated
Add scallions, parsley, vegan cheese, and bacon crumbles
Chill salad in the refrigerator for 15-20 minutes before serving
Notes
For extra crispiness, toast vegan bacon crumbles in a pan before adding
Adjust lemon juice to preferred tartness
Can be made 24 hours in advance for enhanced flavor development
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg