This vibrant Smoky Chipotle Vegan Potato Salad packs a smoky punch with chipotle peppers and a refreshing hit of cilantro and dill. It’s perfect for picnics, potlucks, or a delicious side dish for any ordinary day!
This is my first go at a potato salad, and I couldn’t be happier with how it turned out. As a big fan of vegan chipotle mayo, I was so excited to make a variation of it, though this sauce contains a whole heap of other spices and ingredients. To go along with my potato salad, I made vegan sandwiches and had it on the side along with some strawberries. It was an unbelievably delicious combo!
How to Make Smoky Chipotle Vegan Potato Salad
To make this gluten-free Smoky Chipotle Vegan Potato Salad, begin by boiling cubed gold potatoes in salted water until tender-crisp. While they cool, make the creamy dressing by whisking together vegan mayo, red onion, cilantro, dill, lime juice, paprika, cumin, garlic and onion powders, cayenne pepper (optional), and chopped chipotle peppers in adobo sauce (adjust for desired spice).
Once the potatoes are ready, fold them into the dressing, ensuring each piece is lightly coated. Taste and adjust the seasoning with salt and pepper before adding any optional ingredients. For the best flavor, cover and refrigerate the salad for at least an hour, allowing the smoky chipotle sauce to meld with the potatoes.
When ready to serve, garnish with extra cilantro (optional) and enjoy chilled or at room temperature. Enjoy!
This Smoky Chipotle Vegan Potato Salad plant-based side dish is smoky, creamy, delicious, and completely plant-based and gluten-free!
Tips:
- For a smoky char, pan-fry the sliced red onion before adding it to the dressing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If you don’t have chipotle peppers in adobo, you can substitute ½ teaspoon smoked paprika and ¼ teaspoon chili powder.
If you enjoyed this recipe, you might like my Vegan Chicken Salad or my Creamy Vegan Cauliflower Soup.
Smoky Chipotle Vegan Potato Salad
Ingredients
- 2 pounds gold potatoes cubed
- ½ cup vegan mayonnaise homemade or store-bought
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of cayenne pepper optional
- 3-4 chopped chipotle peppers in adobo sauce chopped (adjust for desired spice level)
- ¼ cup chopped dill
- Salt and black pepper to taste
Instructions
- Cook the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook until tender-crisp, about 15-20 minutes. Drain and let cool slightly.
- Make the dressing: In a large bowl, whisk together the vegan mayonnaise, red onion, cilantro, dill, lime juice, paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), and chipotle peppers. Season with salt and pepper to taste.
- Combine and season: Add the cooled potatoes to the dressing and gently toss to coat. Adjust seasoning with salt and pepper if needed.
- Optional add-ins: If using, stir in any of the optional ingredients like bell pepper, celery, vegan ham, or additional herbs.
- Chill and serve: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature, garnished with extra cilantro (optional).
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