A potato salad for those who hate mayonnaise at your next barbecue
Creamy, tangy, sweet and salty potato salad with mayonnaise is the heart of countless crowd-pleasing barbecues and picnics - as long as you make sure to keep it out of the sun.
But what if your crowd isn't part of the legion of mayonnaise lovers? Alternative options abound! Potato salad in one form or another has been around for centuries, but it wasn't until the 1920s that potted mayonnaise was the defining ingredient in its dressing.
Beauty potato salad is that you can use just about any kind of dressing, dip, or sauce to make it. If you like it on veggies, starches, protein, your fingers, it'll probably be just as good tossed with warm chunks of velvety potato. Maybe even better. Warm bacon vinaigrette, herb pesto, garlic yogurt all make fantastic potato salads, without a tub of mayonnaise in sight.
For this version, I wanted to come up with something something as creamy as mayonnaise, but vegan-friendly and able to sit outside for hours without anyone worrying.
The key is tahini.
Recommended< img src="https://static.independent.co.uk/2022/ 22/07/17/iStock-1325929096.jpg?quality=75&width=230&auto=webp" alt="Our 20 best salad recipes to pass the 'summer" height="56" width="82" layout="responsive" class="i-amphtml-layout-responsive i-amphtml-layout-size-defined" i-amphtml-layout="responsive"/>Our 20 Best Summer Salad RecipesSeasoned with lemon and garlic and whipped with ice cold water, tahini goes from gooey and oily to pale, thick and emulsified with a crisp, zesty flavor which is also earthy and rich.
Getting the right tex ture is not necessarily intuitive. The more ice water you pour in, the thicker the mixture becomes - until it reaches the maximum thickness, at which point adding more water thins it out again. Proceed slowly, adding the water gradually, spoonful by spoonful, until you like the result.
Add the dressing to the potatoes while they are still warm, so that they can absorb the most flavor (a good rule of thumb for making any kind of potato salad). Let the potatoes cool in the dressing before serving.
Most potato salads call for some kind of allium, be it red onion, white onion, spring onion or shallot. I went with two full bunches of spring onions here. Half is charred until smoky and sweet, and the rest is left raw, giving it a fresh, crisp, green note that brightens up the starch. If you add the raw spring onions just before serving, they will also add crunch, as they won't have a chance to soften and wilt.
Serve them at your next barbecue afterwards. No matter how high the mercury rises, this potato salad is sure to please.
Vegan Tahini Potato SaladThis robustly seasoned vegan potato salad is crisp and earthy thanks to to a cumin vinaigrette, charred spring onion and lots of tahini, which gives it a rich, creamy texture. This is a good dish to prepare a day or two before serving, as the flavors improve the longer they sit. Just be sure to let it come to room temperature so everything is shinier and more flexible.
Total time: 45 minutes, plus at least an hour rest
Pros: 4 to 6
Ingredients:...
Creamy, tangy, sweet and salty potato salad with mayonnaise is the heart of countless crowd-pleasing barbecues and picnics - as long as you make sure to keep it out of the sun.
But what if your crowd isn't part of the legion of mayonnaise lovers? Alternative options abound! Potato salad in one form or another has been around for centuries, but it wasn't until the 1920s that potted mayonnaise was the defining ingredient in its dressing.
Beauty potato salad is that you can use just about any kind of dressing, dip, or sauce to make it. If you like it on veggies, starches, protein, your fingers, it'll probably be just as good tossed with warm chunks of velvety potato. Maybe even better. Warm bacon vinaigrette, herb pesto, garlic yogurt all make fantastic potato salads, without a tub of mayonnaise in sight.
For this version, I wanted to come up with something something as creamy as mayonnaise, but vegan-friendly and able to sit outside for hours without anyone worrying.
The key is tahini.
Recommended< img src="https://static.independent.co.uk/2022/ 22/07/17/iStock-1325929096.jpg?quality=75&width=230&auto=webp" alt="Our 20 best salad recipes to pass the 'summer" height="56" width="82" layout="responsive" class="i-amphtml-layout-responsive i-amphtml-layout-size-defined" i-amphtml-layout="responsive"/>Our 20 Best Summer Salad RecipesSeasoned with lemon and garlic and whipped with ice cold water, tahini goes from gooey and oily to pale, thick and emulsified with a crisp, zesty flavor which is also earthy and rich.
Getting the right tex ture is not necessarily intuitive. The more ice water you pour in, the thicker the mixture becomes - until it reaches the maximum thickness, at which point adding more water thins it out again. Proceed slowly, adding the water gradually, spoonful by spoonful, until you like the result.
Add the dressing to the potatoes while they are still warm, so that they can absorb the most flavor (a good rule of thumb for making any kind of potato salad). Let the potatoes cool in the dressing before serving.
Most potato salads call for some kind of allium, be it red onion, white onion, spring onion or shallot. I went with two full bunches of spring onions here. Half is charred until smoky and sweet, and the rest is left raw, giving it a fresh, crisp, green note that brightens up the starch. If you add the raw spring onions just before serving, they will also add crunch, as they won't have a chance to soften and wilt.
Serve them at your next barbecue afterwards. No matter how high the mercury rises, this potato salad is sure to please.
Vegan Tahini Potato SaladThis robustly seasoned vegan potato salad is crisp and earthy thanks to to a cumin vinaigrette, charred spring onion and lots of tahini, which gives it a rich, creamy texture. This is a good dish to prepare a day or two before serving, as the flavors improve the longer they sit. Just be sure to let it come to room temperature so everything is shinier and more flexible.
Total time: 45 minutes, plus at least an hour rest
Pros: 4 to 6
Ingredients:...
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