Vegan Kimchi Potato Salad

Introduction
Inspired by the lush, leisurely vibes of a buttery picnic, this vegan Kimchi Potato Salad is a bold twist on a classic favorite. It combines the creamy comfort of traditional potato salad with the tangy kick of kimchi, making it a perfect dish for any outdoor gathering or a cozy meal at home.
Ingredients
- 4 large potatoes, peeled and cubed
- 1 cup vegan mayonnaise
- 1/2 cup vegan kimchi, finely chopped
- 2 green onions, thinly sliced
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- Salt and pepper, to taste
- Sesame seeds, for garnish
Instructions
- Boil the potatoes in salted water until they are tender, about 15 minutes.
- Drain the potatoes and let them cool slightly.
- In a large bowl, combine the vegan mayonnaise, kimchi, green onions, sesame oil, and soy sauce.
- Add the cooked potatoes to the bowl and gently mix until the potatoes are evenly coated with the dressing.
- Season with salt and pepper to taste.
- Garnish with sesame seeds before serving.
Enjoy this delightful fusion of flavors that not only pleases the palate but also adds a vibrant touch to any meal. Perfect for picnics, potlucks, or just a special day at home with loved ones.
Hiroshi
Nutritionfacts | Calories: 210, Fat: 14g, Carbs: 20g, Protein: 2g |
---|---|
Preparation Time | 30 minutes |
Allergy Information | Soy, Sesame |