Vegan Potato Salad with Grilled Red Pepper and Tomato Vinaigrette

For all my recipe enthusiasts out there, you know that moment when you’ve put very little time into thinking about a dish, but it just comes together? The kind of moment where you’re feeling your way through and the outcome is delicious? That was this vegan potato salad with grilled red peppers and tomato vinaigrette recipe! Whether you’re enjoying it slightly warmed or even ice cold, it’s a tasty alternative to traditional preparations of potato salad (and no shade on those, because I adore potato salads of all kinds!).

This recipe makes ~4-6 servings.

A few things…

• To provide you with the utmost flexibility for making this vegan potato salad, I tested roasting the red peppers and provided you with those directions, as well. Either way, works well.

• While I haven’t tried it yet, I think this would also taste great roasting the potatoes, instead of steaming them. If you like the sound of that and beat me to it, I’d love to know how it works out.

• If you have leftovers, you may want to freshen the flavor with a little bit of lemon juice right before serving.

Before you get grilling or roasting, make sure to check out other UVK recipes, like Artichoke Fennel and Farro Salad with Lemon Vinaigrette, Grilled Beet Salad with Tarragon, Carrot and Red Onion, Roasted Fennel and Beets, Cannellini Bean Salad with Roasted Garlic Vinaigrette, Grilled Red Pepper Spread, Farro Salad with Roasted Root Vegetables, and more.

Vegan Potato Salad with Grilled Red Peppers and Vegan Tomato Vinaigrette

1.5 pounds baby yellow potatoes

¾ cup chopped red onion

2½ cups sliced red peppers (OR ~2 medium peppers)

Olive oil, to drizzle

1 batch vegan tomato vinaigrette

2 Tbsp finely chopped fresh parsley

Salt and black pepper, to taste (I added ~¼ tsp salt)

1. First, you’ll get the potatoes steaming for the grilled red pepper salad. Add 1″-2″ of water to a large pot. Lower a steam basket over it. Add the potatoes in a single layer. Cover with a lid, bring the water to a boil, and then, steam the potatoes for ~20 minutes or until they are soft enough to enjoy eating. Pierce with a fork to test. Set aside to cool until safe enough to handle, and then, quarter them.

2. While the potatoes steam, it’s time to work on the grilled red peppers for the salad. Preheat your grill (or oven) to 400º F. Line a grill-proof sheet pan with non-stick aluminuim foil. Spread the onions and red peppers in an even layer across the pan. Drizzle with olive oil, move the veggies around until they are coated, and season with salt and black pepper. Grill (or roast) for ~15-20 minutes (OR until they are cooked through and look good to you). Keep an eye on them throughout the process to make sure they are cooked to your preferred level.

3. Make the tomato vinaigrette by following this recipe.

4. When tomato vinaigrette is made, the potatoes are quartered and the red peppers are grilled, it’s time to assemble the salad. In a large mixing bowl, mix all the ingredients together, including the parsley. Taste and adjust seasonings, if needed (more salt?). Serve at room temperature, warmed or chilled.