Smoky Chipotle Vegan Potato Salad
This Smoky Chipotle Vegan Potato Salad plant-based side dish is smoky, creamy, delicious, and completely plant-based and gluten-free!
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).