The Classic Potato Salad gets an upgrade with Pickled Red Onions and Everything Bagel Seasoning in this creamy, tangy, and delicious plant-based recipe.
Author:Caitlin Shoemaker
Prep Time:10 Minutes
Cook Time:15 Minutes
Total Time:25 minutes
Yield:6-8 Servings 1x
Category:Side
Method:Stoevetop
Cuisine:American
Ingredients
Scale
3 lbs. Yukon gold or red potatoes, cut into 1” pieces
Add the Potatoes and 1 tsp of Salt to a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, until the potatoes are fork-tender. Drain the Potatoes and rinse them with cold water, to stop them from cooking further.
In the meantime, whisk the vegan mayo, mustard, and vinegar together in the base of a large bowl. Add in the celery, green onion, diced pickle, pickled red onions, and 1tbsp of everything bagel seasoning; mix until well-combined.
Once the potatoes have cooked, add them to the large bowl and fold them in with the remaining ingredients. Add extra salt and pepper to taste, if necessary. Transfer to a serving bowl, then sprinkle the remaining everything bagel seasoning on top. Serve chilled; leftovers will keep in the fridge for up to 5 days.
WHISK ALL OF THE REMAINING INGREDIENTS TOGETHER IN A SMALL BOWL, THEN FOLD IN THE POTATOES AND MOST OF THE TEMPEH “BACON”. ADD S&P TO TASTE
TRANSFER TO A SERVING BOWL, THEN TOP WITH THE REMAINING BACON. SERVE AND ENJOY!
Notes
Everything Bagel Seasoning Blend: mix 2 tbsp minced onion, 1 ½ tbsp poppy seeds, 1 tbsp sesame seeds, ½ tsp garlic powder, and ½ tsp pink himalayan salt together in a small bowl. Store leftovers in sealed container at room temperature in a cool, dark place.