Description
A creamy, plant-based loaded potato salad featuring tender potatoes, tangy dressing, and vegan toppings. Packed with crisp scallions, smoky vegan bacon, and gooey vegan cheese, it’s a crowd-pleasing twist on classic potato salad perfect for any occasion.
Ingredients
2 pounds russet potatoes, peeled and cubed
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 cup chopped scallions
1/2 cup vegan cheddar cheese, diced
1/3 cup vegan bacon crumbles
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil
Add potatoes and cook until tender (10-12 minutes)
Drain and let cool slightly
In a bowl, mix sour cream, mayonnaise, mustard, garlic, scallions, 1 tablespoon parsley, salt, and pepper
Gently fold cooled potatoes into dressing
Stir in vegan cheese, vegan bacon, and remaining parsley
Chill for 1 hour before serving
Notes
Use Greek yogurt instead of sour cream for a tangy non-dairy option
Add extra vegan bacon on top for garnish
Store in an airtight container in fridge for up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg