Potato Broccoli Salad with Chipotle Dressing
 
Prep time
Cook time
Total time
 
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
Instructions
  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!
Recipe by Kind Cooking at https://kindcooking.com/potato-broccoli-salad-with-chipotle-dressing/