Vegan Potato Waldorf Salad Recipe

This vegan potato waldorf salad is an amalgamation of two very popular salads: the waldorf and the potato salad. It’s not an exact amalgamation. In fact, it’s more me playing about with salad ingredients to see what exciting combinations I can come up with. This one is actually one of my favourites. It’s crunchy, colourful, exciting, bursting with flavour and quite filling. 

My preferred time to eat this salad is when having a barbeque. It’s the ideal chilled accompaniment to your grilled burgers and sausages, or whatever else you might be cooking on the hot coals. 

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How to Make this Vegan Potato Waldorf Salad

New potatoes are perfect for this vegan potato waldorf salad. They’re small, so you can just cut them in half, and there is no need to peel them. Just pop them in the pan and cook until tender. It takes about fifteen minutes to make the salad, which you can do while the potatoes are cooking. The only lengthy part is cooling the potatoes, which you must do before adding them to the rest of the salad. For this reason, it is better to get a start on it at least 2 hours before you plan to eat it. I’ve made a video of this dish, which you can watch below.

For accompanying dishes, try my Vegan Very Meaty Mozzarella Burgers, or my Classic Griddled Polenta, or even serve all three at your next BBQ!

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Vegan Potato Waldorf Salad

Prep time: 15 minutes. Cooking time: 15 minutes, plus cooling time.

Serves 4-8

Gluten-Free

Ingredients:

For the Salad:

1kg baby new potatoes, washed, dried and cut in half

¼ medium-large red cabbage, thinly sliced

1 red onion, thinly sliced

2 sticks celery, washed and sliced

½ cucumber, diced into 1cm pieces

1 ripe pear, cored and diced

50g raisins or sultanas

60g walnuts, chopped

10 cherry or baby plum tomatoes, halved

For the Dressing:

100g vegan mayonnaise

50ml extra virgin olive oil

25ml white wine vinegar

3 tbsp lemon juice

3 heaped tbsp vegan yoghurt

¼ tsp smoked paprika

Salt and pepper to taste

3 tbsp maple syrup

Method:

First cook the potatoes by boiling them in water for 12-14 minutes, until they are tender. You can do all of your veg prep while the potatoes are cooking. Once the potatoes are cooked, drain them and allow to completely cool. They will cool more quickly if you put them in a couple of changes of ice-cold water.

Put all of the salad ingredients, apart from the potatoes, into a large mixing bowl.

In a separate mixing bowl, put all of the dressing ingredients and whisk until fully emulsified.

Add the cooled potatoes to the rest of the salad ingredients and gently stir them through. Pour over the dressing and mix until fully combined. Add some extra seasoning, if required, and then cover and chill until you are ready to serve.

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Watch the video to see this recipe being made

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Order your copy of my latest vegan cookbook Vegging Out from Amazon

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