Cuban Potato Salad
This dairy-free, Cuban potato salad is fork-tender, creamy and perfect for a BBQ or potluck. With its fine touch of mustard, mayonnaise, relish, olives and cajun seasonings, it’s among my favorite potato salads. It works on its own or complements almost any main course. Note that while this recipe is for two servings, you can easily make a larger batch if sharing with a bigger group.
Like many, I grew up eating all types of potato salads on picnics or holidays. Most of the time they felt a little bland to me. This recipe is for anyone tired of that standard, same-old potato salad.
We will first bake potatoes with vegan sausage. Meanwhile, we’ll make a dressing. We’ll then combine everything together and let it refrigerate for some time before serving. I like to bake potatoes for this recipe as I like a more tender texture, but feel free to boil them instead, if preferred. I’ve tried both ways and each time it comes out great, with perfect flavors.
This potato salad has become a signature lunch at our home. My husband loves it when I pack it for his lunch the next day. And when I’ve brought it to picnics, my friends have devoured it, while expressing disbelief that it truly is meat-free.
I encourage you to share your experience in the comments below if you tried this Cuban Potato Salad or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Cuban Potato Salad
Ingredients
- 1 lb Golden Potatoes washed
- 2 tsp Avocado or Olive Oil
- ⅛ tsp Salt or to taste
- ⅛ tsp Black Pepper or to taste
- ½ cup Vegan Sausage or Seitan diced
- ¼ tsp Smoked Paprika
Dressing
- ⅓ cup Red Onion finely diced
- ⅓ cup Dill Relish
- 1 tbsp Dijon Mustard
- 1 tsp Chipotle Pepper with Adobo Sauce canned
- 5 Olives diced
- 1 tsp Garlic Powder
- ½ cup Plant-Based Mayonnaise
Choice of Garnishes
- Fresh Parsley
- Smoked Paprika
Instructions
- Preheat oven to 350F.
- Cut potatoes in 1 inch cubes; place them in a medium size bowl and add oil, salt and pepper and mix together.
- Spread seasoned potatoes on a baking sheet and bake for 15 minutes.
- In the meantime, mix vegan sausage and smoked paprika together and set aside (that’s our bacon).
- Sprinkle sausage around half-baked potatoes and bake for another 15 minutes, or until potatoes are fully cooked. Avoid overcooking them.
- Remove potatoes from oven. Allow them to sit until they have fully cooled down.
- In the meantime, in a medium-size mixing bowl add red onion, relish, dijon mustard, chipotle pepper sauce, olives, garlic powder and vegan mayonnaise. Mix well together.
- Add baked potatoes to the dressing and mix everything together well. Adjust salt and pepper to taste then refrigerate for at least 30 minutes.
- Add garnishes and serve chilled.