Potato Salads it seems like are a must for Summer BBQs and picnics. Instead of all the mayo that spoils up easily, here is a vegan sour cream version with tons of flavor. It also has cauliflower, chickpeas and zucchini and really can be the main if there is nothing else to eat :).
Another cauliflower recipe you say. Well you know roasted cauliflower is fabulous any time of the year. You can make this salad without the cauliflower too. Just Potatoes, chickpeas and zucchini in a creamy dressing. the bland summer potato salad, be gone! This Vegan potato salad has Roasted veggies and load of flavor! Potatoes and cauliflower are roasted to a crisp brown, the chickpeas and zucchini are roasted lightly to golden, tossed in dressing, topped with fresh herbs.
I had the Follow your heart Vegan Sour Cream sitting the fridge for days now for review. I hardly ever use packaged sour cream, cream cheese and other condiments. Sometimes, though they do come in handy for a quick fix. The Follow your heart sour cream is creamy and delicious. with a little help, the taste and texture shines through.
In this salad, use any of your favorite sour cream, store bought or home made, add more or less of the flavors to preference and serve up warm or cold!
More salads from the blog here.
Summer Burgers here. and Sandwiches here
And try these Sour cream and onion clusters on this or other salads or soups!
Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini
Ingredients
- 3 cups (300 g) cauliflower florets
- 2 cups (420 g) small potatoes quartered or baking potato chopped to 3/4-1 inch cubes
- 15 oz (425.24 g) canned chickpeas rinsed and drained or 1.5 cups cooked
- 1 zucchini sliced
- salt pepper, oil as needed
For the Sour Cream and Onion Dressing:
- 1/2 cup (119 ml) vegan sour cream or use my homemade sour cream more if needed
- 1 tsp dijon mustard
- 1/2 tsp (0.5 tsp) lemon juice
- 1/2 tsp (0.5 tsp) dried dill
- 1/2 tsp (0.5 tsp) dried parsley
- 1/2 tsp (0.5 tsp) onion powder
- 1/2 tsp (0.5 tsp) onion flakes
- 1/4 tsp (0.25 tsp) garlic powder
- 1/2 tsp (0.5 tsp) maple syrup
- a generous dash of black pepper
- 1/4 tsp (0.25 tsp) salt or to taste
- fresh dill and chives for garnish.
- tortilla strips or potato chips for garnish optional
Instructions
- Preheat the oven to 425 degrees F / 220ºc.
- In a bowl, combine cauliflower and potato with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
- Bake for 15 minutes.
- In the same bowl, toss the chickpeas and zucchini with a little oil, salt, and pepper. Add to the baking sheet.
- Continue to bake the vegetables for another 15 minutes, or until potatoes and cauliflower are well roasted.
- Make the dressing: Mix everything under dressing. Taste and adjust salt, tang, and herbs.
- Transfer baked veggies to a serving bowl. Add the dressing and toss to coat. Garnish with fresh dill, chives, and potato chips.
Notes
Nutrition
Gabby @ the veggie nook says
July 21, 2014 at 9:41 pmIt’s like my favourite flavour of chip in a healthy, potato salad, summer deliciousness form! YES please
Michelle @ Sprinkle On Sunshine says
July 22, 2014 at 3:03 pmLooks like a great addition to my next BBQ! Can’t wait to try it!
Annie says
July 22, 2014 at 3:22 pmSuch creamy, summery goodness, Richa! It really irritates me to see simple foods made with tons of ingredients (most of which sound scary). I understand that commercial products need some of those things to stay “fresh,” but you’re right – more often than not I opt to make my own.
Richa says
July 30, 2014 at 12:09 ami know right. shelf life versus chemicals in the food.
Ellen Lederman says
July 22, 2014 at 8:28 pmSounds excellent. A main dish potato salad without the yucky mayo that grocery stores sell. I may live dangerously and try it with purple sweet potatoes (the Korean store sells these and they are supposed to be so healthy). You didn’t specify what type of potatoes, so I have your permission to try purple ones in this, right? 🙂
Kristina says
July 23, 2014 at 3:55 amJust made this. I used fresh herbs and white beans instead of chick peas (ehh, they’re what I had). Really tasty and flavorful
Richa says
July 30, 2014 at 12:09 amawesome!
Andy says
July 29, 2014 at 11:33 pmTHIS IS SO FREAKING GOOD. Holly Moly. I ate it all.
Richa says
July 30, 2014 at 12:07 amso glad you did!!
Filipino Food says
July 30, 2014 at 12:14 pmWow this look delectable. Thanks for this wonderful post.
rachel says
March 11, 2015 at 10:22 pmWow, this looks awesome! I’m always looking for new ways to do potatoes. Thanks!
Nina says
April 13, 2015 at 7:32 amThis is delicious even without the dressing! Brilliant to roast the chickpeas with the veg – yum. Added some fresh herbs rather than dried to dressing. Thanks again!
Richa says
April 13, 2015 at 10:16 amawesome!
Nina says
April 13, 2015 at 8:06 pmAlso tastes just like the potato salad with traditional mayonnaise (w/egg) that we used to eat…but better! Did I say I already I adore the roasted chickpeas in this?!
Richa says
April 13, 2015 at 8:36 pmyes you did, so glad you like it!
Nina says
May 8, 2015 at 7:20 amWe made your vegan sour cream for this – Yum! Holy cow does that taste like dairy! It has been awhile since I’ve had dairy so don’t quote me. My daughter asked for this recipe for lunch. I made extra roasted garbanzos and going to try and blend up to make an improvised dip with the Chole Masala spice mix we got recently…any suggestions? What part of India would you say these recipes are mostly from? We are learning so much about Indian food (& cooking it!) from you – thank you!
Richa says
May 8, 2015 at 10:21 amYay! Chole Masala spice blend or chana masala spice blend is North indian. It has a sour taste from dry mango and pomegranate seeds which is the defining taste in North Indian Chana masala. Chana masala means chickpea curry and can be used as a term from other regions as well. Any chickpea curry with a different curry or spices can also be called chana masala. 🙂 I cover a lot of regions in the book and some other spice blends.
Nina says
May 8, 2015 at 9:15 pmSo cool…thanks, Richa!
CindyMac says
August 7, 2017 at 7:28 pmMade this tonight and added lemon zest/fresh parsley and used your vegan sour cream recipe. It was just terrific! Thank you for these inspirations!
Cheryl says
September 2, 2017 at 6:47 pmI don’t know what I was thinking, turning the oven on to 425 degrees when it was 82 degrees outside! But it is very tasty. Think I will save it for winter meals….thank Richa!
Jennifer Constable says
May 23, 2018 at 8:39 amDo you let the roasted vegetables cool before dressing?
Richa says
May 23, 2018 at 12:22 pmyes, just a bit
Sheri Conn says
May 28, 2018 at 6:32 pmI used the sour cream and onion dressing from this recipe for everything, I love it! Easy to make and just delicious, great with potatos and any other veggie I have used it with.
Richa says
May 28, 2018 at 7:00 pmyay!
Jwiltz says
July 10, 2018 at 1:58 pmSuper delicious! We loved it and plan to make again real soon!
Brenda M. Jenkins says
May 27, 2019 at 12:55 pmI tried this recipe with my mom who is a skeptical southerner. She loved and stated that from now own, she prefers this recipe over traditional potato salad. It was delicious. I did include lemon zest, freshly chopped parsley and celery. Will definitely prepare it again.
Richa says
May 27, 2019 at 1:18 pmyayy!!
Carla Pryde says
June 12, 2019 at 9:17 amLove this receipe. Flavourful and filling.
Making it again, doubling ingredients for a dinner party!
Richa says
June 12, 2019 at 11:01 amyay
Jennifer Caulfield says
June 22, 2019 at 6:25 pmI served this to two omnivores and my vegetarian fiance on Memorial Day and they all loved it, and said it was even better leftover the next day. I used the Penzey’s Spices brand for the spices in the recipe and added some diced celery for crunch. Was making it again today when my fiance came home and he was pleased to have it again.
Richa says
June 24, 2019 at 5:48 pmyay!
June Sawatzky says
February 28, 2020 at 11:39 amEnjoyed the left overs today of this from last night’s supper. Used some homemade vegan yogurt that was quite sour, so added some agave. Otherwise I followed the recipe. Thank you.