Creamy Ranch Vegan Potato Salad
This Creamy Ranch Vegan Potato Salad is a flavorful homage to a cherished vegan classic, now elevated with Laila Ali’s signature Ranch Seasoning Blend. The blend’s organic herbs and spices infuse the dish with a rich, savory depth, transforming a traditional favorite into a standout side. Perfectly creamy with a hint of tang, this salad is ideal for gatherings, picnics, or as a companion to our BBQ Jackfruit Sandwiches with Cheddar. Experience the fusion of inspiration and innovation in every bite.
- Yield: 5 cups 1x
Ingredients
Units
Scale
- 5–6 medium russet potatoes (about 2.5–3 lbs), peeled and chopped
- 1/2 to 3/4 cup vegan mayo, depending on desired creaminess
- 2 1/2 tablespoons yellow mustard
- 2/3 cup sweet pickle relish
- 2 green onion stalks, chopped
- 1 tablespoon RANCH SEASONING BLEND
- 1 teaspoon G.O.A.T. SEASONING BLEND
- 1 teaspoon SOULFUL SEASONING SALT
- SPICY PEPPER SEASONING BLEND to taste
Instructions
- Place peeled and chopped potatoes in a large pot. Cover with water and bring to a boil. Cook for 10–15 minutes, until potatoes are fork-tender. Drain and transfer to a large mixing bowl.
- In a separate bowl, whisk together vegan mayo, mustard, sweet pickle relish, green onions, Ranch Seasoning Blend, GOAT Seasoning, Soulful Seasoning Salt, and Spicy Pepper Blend until well combined.
- While potatoes are still warm, pour the dressing over them. Gently mix until potatoes are evenly coated, slightly mashing some potatoes for a creamier texture.
- Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Before serving, garnish with paprika and chopped parsley, if desired.
Notes
Take It Up a Notch:
- For a creamier salad, add more vegan mayo.
- Taste and adjust seasonings as needed.
- Recipe goes well with our BBQ Jackfruit Stack Sandwiches with Cheddar
Find it online: https://lailaali.com/creamy-ranch-vegan-potato-salad/