Vegan City Barbeque Restaurant Potato Salad Recipe

Welcome to the ultimate vegan potato salad recipe inspired by the flavors of City Barbeque! This delicious and creamy potato salad is perfect for your next BBQ or family gathering. It's packed with fresh vegetables and zesty seasonings, making it a crowd-pleaser that everyone will love.

Why You'll Love This

• Creamy and Tangy: The combination of vegan mayo and mustard creates a luscious, tangy dressing.
• Perfect for BBQs: This potato salad is a classic side dish that's perfect for summer cookouts and picnics.
• Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze to prepare.
• Versatile: Easily customizable with your favorite veggies and seasonings.
• Healthy: Made with wholesome, plant-based ingredients.
• Crowd-Pleaser: Loved by vegans and non-vegans alike!

Ingredients

• Pickles: Adds a tangy crunch to the salad.
• Onion: Red onion works best for a pop of color and flavor.
• Mustard: Dijon mustard provides a sharp, tangy taste.
• Vegan Mayo: Creates a creamy texture without dairy.
• Tofu: Extra-firm tofu adds protein and texture.
• Potatoes: Red potatoes or Yukon Golds are ideal for their creamy texture.
• Scallions: Green onions add a mild, fresh onion flavor.
• Celery: Adds a crisp crunch to the salad.
• Seasonings: Black pepper, garlic powder, and celery seeds for flavor.
• Franks Hot Sauce: Adds a spicy kick.

Instructions

• Cook the Potatoes: Place potatoes in a large pot of boiling water. Cook until fork tender, about 15-20 minutes. Drain and let cool.
• Prepare the Tofu: Press tofu to remove excess water, then cut into small cubes. Fry in a pan with olive oil over medium-high heat until golden brown.
• Chop the Veggies: Dice the pickles, onion, scallions, and celery.
• Make the Dressing: In a large bowl, mix vegan mayo, mustard, seasonings, and Franks hot sauce.
• Combine: Add the cooled potatoes, tofu, and chopped veggies to the dressing. Mix well to combine.
• Chill: Refrigerate for at least 1 hour before serving to let the flavors meld together.

Hint: To prevent the potatoes from becoming mushy, make sure to cook them until just fork tender and not overcooked.

Substitutions

• Olive Oil: Use avocado oil or coconut oil.
• Red Onion: Use white or yellow onion instead.
• Vegan Mayo: Substitute with a homemade cashew cream.
• Mustard: Swap Dijon mustard with yellow mustard.
• Pickles: Use sweet pickles instead of dill pickles.
• Celery: Substitute with chopped bell peppers for crunch.

Variations

• Add Avocado: For a creamy twist, mix in diced avocado.
• Sweet Potatoes: Substitute regular potatoes with sweet potatoes for a different flavor.
• Spicy Kick: Increase the amount of Franks hot sauce for a spicier salad.
• Herbs: Add fresh dill or cilantro for extra flavor.
• Roasted Veggies: Mix in roasted bell peppers or zucchini.
• No Tofu: Substitute tofu with chickpeas for a different protein source.

Equipment

1. Large Pot: For boiling the spaghetti noodles until al dente.
2. Colander: To drain the cooked spaghetti noodles.
3. Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
4. Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
5. Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
6. Measuring Spoons: To accurately measure the ingredients such as sesame oil, miso, tahini, and scallions.
7. Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
8. Garlic Press or Microplane Zester: If using fresh garlic or lemon zest, respectively, these tools can help mince or grate them finely.
9. Food Processor: If making homemade vegan pesto, a food processor can be handy for blending the ingredients into a smooth sauce.
10. Pine Nut Grinder: If using whole pine nuts for garnish, a grinder can help crush them into smaller pieces before sprinkling over the finished dish.

Storage

Store your Vegan City Barbeque Restaurant Potato Salad in an airtight container in the refrigerator. It will keep for up to 5 days, making it perfect for meal prep and leftovers. Just give it a good stir before serving to redistribute the dressing and enjoy its fresh, vibrant flavors throughout the week. Freezing is not recommended as it can alter the texture of the potatoes and other ingredients.

FAQ

• Can I make this ahead of time? Yes, this potato salad can be made a day in advance.
• How long will it last in the fridge? It will keep for up to 5 days in an airtight container.
• Can I freeze it? Freezing is not recommended as the texture of the potatoes may change.
• What type of potatoes should I use? Red potatoes or Yukon Golds are best for their creamy texture.
• Can I add other vegetables? Yes, feel free to add any of your favorite veggies.Is this recipe gluten-free? Yes, this vegan potato salad is naturally gluten-free.

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Pairing

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