Meet your new favourite vegan potato salad recipe! The dressing is smoky, sweet and sour thanks to the delicious combination of barbecue sauce and vegan mayonnaise. Toss some pickles and green onions into the potatoes for crunch and you’ve got the best potato salad for your next barbecue, potluck or picnic!
Oil-free vegans, I’m sorry for this recipe. For everyone else, you’re gonna love it! I don’t know why it never occurred to me before to squeeze a bit of bbq sauce into my potato salad but it’s now my favourite way to make it!
You know that recipes always say to make your potato salad a day in advance to let the flavours marry but this recipe was so tasty that I’d already eaten about half of it before I even finished taking pictures, lol!
Not only is it delicious, but it couldn’t be simpler. Just boil up some taters, mix together the barbecue sauce and mayo dressing, and throw in your favourite vegan potato salad add-ins. I like gherkins and green onion; you can add anything else you like: celery, corn, herbs, vegan bacon bits, etc.
Take a gander up to the top of this page and you’ll see you’ve landed on The Stingy Vegan. I’m so cheap I make my own vegan mayo and my preferred method is by using aquafaba (something most people throw down the drain).
Aquafaba is just the liquid that comes out of a can of chickpeas, or if you boil dry chickpeas it’s the cooking water. Every time I open a can I pour the liquid into an ice cube tray and freeze it to always have on hand when I want to make mayonnaise.
It literally takes three minutes to make mayo with aquafaba and its way cheaper than buying mayo at the grocery store. (That being said, you can use a store-bought brand for this recipe if you can’t be bothered to make your own).
Simply combine the mayo with your favourite barbecue sauce, mustard and salt, pour it over your vegan potato salad ingredients and toss. This barbecue potato salad goes great with these vegan black bean burgers or this vegan stuffed zucchini.
This recipe will make enough to serve as a side dish for a family of four. If you’re going to a potluck or having friends over for a barbecue, feel free to double the recipe.
Vegan Potato SaladPrint Recipe
- 2 pounds (about a kilo) of waxy potatoes (like red, fingerling, new or Yukon Gold) - $1.87
- Lots of salt - $0.10
- 3 tablespoons aquafaba - $0.00 (or you can sub a store-bough vegan mayo for the aquafaba and oil)
- ½ cup (120 ml) neutral-flavored oil (like canola, sunflower or vegetable) - $0.40
- 2 ½ tablespoons barbecue sauce - $0.34
- 1 teaspoon yellow mustard - $0.02
- ½ cup (about 80 grams) chopped gherkins or pickles - $0.50
- 2 green onions, chopped - $0.10
- Pepper, to taste - $0.03
- Options: chopped celery, your favourite chopped herb, red onion, black salt (kamal namak), paprika, hot sauce, etc.
Cut the potatoes into quarters and put them in a large pot of cold water. Bring the water to a boil and add a generous heap of salt (like a tablespoon). Simmer until tender then drain.
Put the aquafaba in a tall cup and insert an immersion blender. With the blender running, slowly drizzle in the oil until it thickens into a mayo. It’s important to do this very slowly to prevent the mayo from breaking. Obviously skip this step if you’re using store-bought mayo.
Stir the barbecue sauce, mustard and ½ teaspoon of salt into the mayo.
Once the potatoes are cool enough to handle, you can peel them if you want to (I didn’t) and chop them into smaller cubes. Since aquafaba mayo tends to melt over hot food I like to let the potatoes cool completely before putting together the salad.
Toss together the potatoes, gherkins, green onions, dressing and pepper. Taste and add more salt if you think it’s necessary. Serve immediately or refrigerate for later.
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