Wow, have I been neglecting this blog lately. I guess I got extra lazy with measuring and photographing while I was away. That, and I’ve been eating salad pretty much every day, and I figured people aren’t all that interested in salad recipes. I mean, I know people think that vegans just eat salad all day, but generally that isn’t true. Except that I just admitted that in my case it is…and yes, they’re usually kale.
However, now that BBQ season is upon us, I see a lot of people asking for salad recipes to take to these affairs, and particularly for recipes that will impress the vegan-skeptical. The answer for these occasions is usually potato salad. They’re delicious, there are infinite variations, and if they’re the only vegan option there at least they’ll fill you up. Win win win.
This is one of many potato salads in my repertoire, but one of my favourites in asparagus season, and is a powerhouse of flavour. Nobody is going to compare this salad to its non-vegan counterpart, because there isn’t one. It’s not ‘good for vegan’, it’s just good full stop.
6 large waxy potatoes, scrubbed and chopped into 3cm chunks (you can peel them if you prefer). Sorry, I meant to weigh these, but I forgot. Basically, just a bit less than a single layer on an oven tray.
3 bunches asparagus, woody ends snapped off, cut into thirds
1 large brown onion, peeled and cut into 8 wedges
Olive oil and salt
For the dressing (makes extra)
6 tbsp olive oil
4 cloves garlic, minced
Heaped 3/4 cup vegan parmesan
Heaped 1/3 cup finely chopped parsley
4 tbsp sour lemon juice, or to taste
Pepper to taste
Ok, you have a choice to make first. I usually make this salad with baked potatoes, which is extra delicious. However, this is only a good idea if you are serving it within a few hours of making it, either warm or at room temperature, and won’t be putting it in the fridge. If you want to serve it later, then please boil the potatoes until fork tender rather than baking them. The rest of the method is the same.
1. Preheat the oven to 200C. Place the potatoes onto a baking tray with a few teaspoons of olive oil and a generous pinch of salt. Toss well, and bake in the oven until soft on the inside and slightly crispy on the outside, around 35-45 minutes. Place the asparagus and onion on a separate tray and toss with some olive oil and a pinch of salt. Bake in the oven until nice and tender, around 15-20 minutes. Both the potatoes and asparagus will need to be turned halfway through cooking.
2. Meanwhile, make the dressing. Gently heat the oil and garlic in a frying pan until the garlic is soft and aromatic, 1-2 minutes. Remove from the flame and pour into a bowl. Add the parmesan, lemon juice and pepper and mix well. It will go thick and creamy. Stir in the parsley.
3. Place everything in a bowl and add half the dressing. Toss well and add as much more dressing as you like . I usually add another 1/4 cup. Any leftover dressing can go over some barbecued veggies or in the fridge for another day. Serve warm or at room temperature, garnished with a little extra chopped parsley if desired.