The PERFECT VEGAN potato salad! We like to eat this warm, but it could also be served cold! It’s deeeee-licious!
Yield: 4-5 servings
Suggested cooking tools: Large baking sheet, parchment, mixing bowl
Ingredients:
1 tablespoon olive oil
7 red potatoes, rinsed and cubed (about 1 inch cubes)
1/4 cup tahini
1/4 cup vegan mayo (I used Sir Kensington’s Fabanaise)
2 cups fire roasted frozen corn, thawed (If you can’t find fire roasted corn, you could use regular corn, though the overall dish flavor will slightly alter)
1 teaspoon Mexican seasoning (I used Frontier Co-Op Mexican Seasoning, though you could use a mixture of cumin, garlic power, onion powder and red chilis). The Mexican seasoning is VERY mild, so add red chilis if you want it to taste spicy.
1 avocado, cubed
salt/pepper
How-to:
Heat the oven to 400 degrees
Place the cubed potatoes onto a parchment lined baking sheet. Drizzle the olive oil on top of the potatoes and sprinkle with a bit of salt and pepper. Mix well and roast for 30 minutes, stirring at the 15 minute time mark.
When the potatoes are done roasting, place them in a bowl with the tahini, mayo, corn, Mexican seasoning and avocado
Gently stir to combine all ingredients
Eat and enjoy!
Tips and Tricks:
Eat warm or cold!
Store leftovers in a sealed container in the refrigerator.
Did you make this recipe? Leave me a comment or a send me a message below! I love to hear how people made my recipes their own!
Or, post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations
Food preparation, styling and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
Food preparation, styling and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
Food preparation, styling and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
