This potato salad recipe gets a healthy twist with baked potatoes and grilled scallions for a smoky flavor. This plant based side dish is perfect for summer recipes and is sure to be a delight at your next barbecue! It’s so easy to make, it will become one of your go-to vegan recipes!
✨ Sign up for my email list and get recipes sent to you every month! ➡️ http://eepurl.com/iUdmrI
🚨COMPLEMENT SITE-WIDE SALE! Right now you can save up to 45% off their entire store through July 9 at 3:00 pm Eastern! SHOP SALE ➡️ https://lovecomplement.com?aff=578
Some of the products I recommend most:
COMPLEMENT® Essential, with the 8 hard-to-get nutrients for plant-forward
eaters (like B12 and Omega-3s) to support brain and bone health, immunity, and
long-term health.
COMPLEMENT® Creatine, the purest creatine monohydrate to support energy,
muscle retention, and longevity.
COMPLEMENT® Organic Protein, a smooth, non-chalky, transparent protein to support
lean muscle mass
Whether you’re looking to boost energy, support recovery, or simplify your routine, now’s
the time…Click MY LINK 👉🏻 to save up to 45%! 👉🏻 https://lovecomplement.com?aff=578
Looking for more summer salad ideas? Check out these recipes:
Beet Salad, Curried Chickpea, & Apple/Feenel Salad: https://youtu.be/cj3kw4tUq2Q
2 Bean Salads: https://youtu.be/oPneSU7y1Ng
Salad Recipes Using Lentils: https://youtu.be/CDa7dwJeZqU
THE RECIPE
*Grilled Green Onion Potato Salad*
3 lbs. mini potatoes (red, yellow, mixed)
1 bundle of green onions, wilted tips and roots removed
½ tbsp neutral oil
Salt and pepper to taste
1 cup corn, fresh, canned or frozen
1 celery stalk, finely chopped
⅓ cup vegan mayo
2 tbsp lemon juice
1 tbsp ACV
1 tbsp dijon mustard
¼ cup chopped dill
1 tsp Old Bay seasoning
1. Bake the potatoes whole at 425ºF for 45 minutes. Be sure to poke many holes in the potatoes before baking them. Remove potatoes from the oven and let cool completely, then cut into 1½” chunks.
2. Heat a skillet over high heat and warm the oil until shimmering. Cut the green onions in half and carefully place in the hot skillet, season with salt and pepper, and allow them to blacken slightly for about 4 to 5 minutes per side, turning to grill both sides. Once softened and charred, remove from pan and let cool completely. Once cooled, cut into 1cm pieces.
3. In a small bowl, combine the vegan mayo, lemon juice, ACV, dijon mustard, dill, old bay seasoning and salt and pepper to taste. Set aside.
4. Add a handful of the baked potatoes to a large serving bowl and mash with a fork until creamy. Add the remaining baked potatoes, charred green onions, corn, celery and the sauce and combine well with a wooden spoon.
5. Cover and chill in the fridge for an hour or up to overnight. Enjoy!
My Instagram: https://www.instagram.com/steamyvegankitchen/?hl=en
My Blog: steamyvegan.com
For business inquiries: janelle@steamyvegan.com
💚 PRODUCTS I LOVE USING 💚
My Fave Mushroom Coffee ☕️ JostArriba: Save 20% off your first order
Code: STEAMYVEGAN
🔗: https://www.eightbillion.com/steamyvegan
💪🏼 My Fave Protein Powders
Complement: 15% off your purchase (Available in the US and Internationally)
Code: STEAMYVEGAN
🔗: https://lovecomplement.com/products/complement-organic-vegan-plant-based-protein-unflavored?aff=578
Good Protein: 30% off your first purchase (Available only in 🇨🇦)
Code: JANELLEC30
🔗: https://goodprotein.ca/JANELLEC30
💧My Fave Water Filtration System
Santevia Water Filters 💦 10% off first orders
Code: STEAMYVEGAN
🔗: https://ca.santevia.com/STEAMYVEGAN
*FIND ME IN OTHER PLACES!*
FACEBOOK: https://www.facebook.com/SteamyVegan
INSTAGRAM: https://instagram.com/steamyvegankitchen
TIKTOK: https://www.tiktok.com/@steamyvegan
BLOG: https://steamyvegan.com
CONTACT: janelle@steamyvegan.com