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Potato Broccoli Salad with Chipotle Dressing

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Potato broccoli salad

So summer has finally arrived. Summer means salads and what is a party without a vegan potato salad? Well, this one is guaranteed to make people talk and come back for seconds! Don’t say anything, just bring it and watch what happens!

Organic Vegetables from the garden


I must say that I have been enjoying fresh salads from our garden with all kinds of lettuce, some kale, fresh peas… what a blessing to be able to walk anytime to a patch of fresh fruit and vegetables and harvest our treasures as they make themselves available to us. I have also been craving lately for salads with more sustenance. So I decided to add fresh broccoli, some carrots, some peas even. I also happened to have some oven roasted potatoes I had made for a dinner the day before.  So I thought, why not combine them together. Now, since I love chipotle sauce, I decided to try it on it. I can put it on just about everything. Wow! The result was a wonderful rich flavor with crunchy bites… I think that you will love the combination of raw and roasted vegies with a fun chipotle sauce.

 

Potato Broccoli Salad with Chipotle Dressing
 
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This hearty nutrient rich salad is great for lunch, potlucks, picnics.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
Ingredients
  • 1 cup of Broccoli cut in small pieces (top mostly)
  • ½ shredded carrots
  • 4 medium potatoes roasted (with rosemary, salt, olive oil)
  • Fresh peas cut in small pieces
  • Optional but great complement for color and flavor:
  • ½ cup of fresh corn 6-7 sticks of jicama
  • 1 Tbl dried cranberries (for a splash of red and some sweet bites!)
  • ¼ cup of pine nuts or pumpkin seeds
  • Chipotle sauce:
  • 1 cup of Vegenaise* (vegan mayonnaise)
  • 3 Tbl non-dairy milk
  • 2 Tbl chipotle liquid
  • dash of salt
Putting it Together
  1. Cut the potatoes in chunks
  2. Sprinkle them with herbs, salt and pepper.
  3. Drizzle some olive oil and mix well.
  4. Roast for 15m at 385F
  5. While the potatoes are roasting, prepare the chipotle dressing.
  6. Mix Vegan mayonnaise with some of the adobo sauce from the chipotle can.
  7. Taste and add more sauce if you like it hot. Add salt and pepper.
  8. If you want a more liquid dressing, add some dairy-free milk.
  9. Cut the peas in smaller bits.
  10. Let the potatoes cool off, once they are done (tender but not mushy)
  11. Mix all the ingredients with the dressing.
  12. Refrigerate for a few hours or overnight for the flavors to fully infuse the vegetables.
Notes
You can use more chipotle if you like it more spicy. Taste and add accordingly. Chipotle usually comes in small cans and can be found in the Mexican section of most grocery stores.

TIP: Pour the chipotle in a small ziploc bag and freeze it unless you are planning to eat chipotle for the rest of the week! You only need a small amount because trust me a little goes a long way!

 

Potato salad with Chipotle dressing

 

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As a self-taught vegan chef, food consultant and animal lover, I feel so blessed to share my passion for great tasting international karma-free food that is kind to animals, our health and the planet.
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