Cuban Potato Salad
This dairy-free, Cuban potato salad is tender, creamy & perfect for a BBQ or potluck. It works on its own or pairs with most any main course.
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.