Warm Potato Salad

Warm Potato Salad

Have you every enjoyed the delicious warm potato salad at the famous Earls in Canada? Well if you have you know how good it is and that is why I had to creatively make a vegan version of it. This potato salad recipe has that summer country barbecue flavour that will bring you back for more.  With that perfect smokey barbecue taste and those little pieces of sweet corn, this side dish is perfect for any barbecue grilled main dish. I loved the vegan bacon pieces too. There are some really good simulated tofu bacon these days. My favourite right now is from a company called LightLife.   

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Often side salads are cold and by the end of summer I am over it, so sometimes it is nice to switch it up and enjoy a warm one instead. This recipe is easy to make and thankfully there is no chilling time. This is now officially my new favourite potato salad. I may use this recipe for other meals throughout the year, like easter. Maybe I’ll swap out the scalloped potatoes for this warm potato salad instead or better yet, accompany this with my Christmas Stuffed Roast. To get the recipe for my plant based Christmas Stuffed Roast go to https://allseasonsvegan.ca/cookbook/ .

My Measurements Tips

• T – is for Tablespoon
• t – is for teaspoon

 

Yields: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Chill Time: 2 hours

 

Must Haves

 

• medium pot

 

WHAT TO GRAB

• 600g mixed small field potatoes

• 3/4 cup finely diced red onion
• 1/4 finely diced green onion
• 1/2 cup chopped vegan bacon
• 1 1/2 cups corn kernels
• 227g Dayia cream cheese spread
• juice 1 lemon
• 1/2 cup vegan parmesan
• 3 T vegan butter 
• 1 1/2 T horseradish mustard
• 1/2 t seasoned salt
• 1/2 t garlic powder
• 1 t smoked paprika
• 1/2 t sea salt
• 1/4 t cumin powder

RECIPE INSTRUCTIONS

1.  Boil the potatoes as instructed on the package. Estimated boil time is usually 15 minutes. Drain water once cooked and set aside for 1 hour. Dice the potatoes into fourths and place into a serving bowl. Set aside. 
2. Dice and prepare the red onions, green onions and vegan bacon. 
3. In a cooking pot, add all the ingredients except for the corn. Turn the burner to low heat and mix well. Stir occasionally until the cream cheese and butter has melted. Cook for 3 more minutes. 
4. Pour the contents in the pot over the small potatoes. Mix gently and well without breaking or mashing the potatoes. Sprinkle it with paprika powder (optional).  Enjoy warm.