Loaded Potato Salad
Ingredients
The potatoes
-
6
pieces
russet potatoes
-
2
tablespoons
olive oil
-
1
teaspoon
salt
-
Juice of 1
lemon
lemon
The dressing
-
⅓
cup
vegan sour cream
-
½
cup
vegan mayonnaise
-
1
tablespoon
Dijon mustard
-
½
teaspoon
garlic powder
The toppings
-
4
pieces
scallions, chopped
-
½
cup
shredded vegan cheddar cheese
-
½
cup
vegan bacon crumbles
-
¼
cup
chopped fresh parsley
-
to taste
salt and pepper
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Rub the potatoes with olive oil, season with salt, and poke holes in them. Bake for 45 minutes until fork tender.
- Once cool, peel the potatoes and cut them into cubes. Sprinkle with lemon juice.
- Whisk together the vegan sour cream, vegan mayo, Dijon mustard, and garlic powder.
- In a large bowl, combine the potatoes, scallions, vegan cheddar cheese, vegan bacon, and parsley. Toss with the dressing.
- Taste and season with salt and pepper as needed.
Nutrition Facts (estimated)
Servings
8 servings
Calories
352
Total fat
20g
Total carbohydrates
37g
Total protein
6g
Sodium
771mg
Cholesterol
0.3mg
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