Potato salad is one of the most indulgent things you can eat. It’s nothing but refined carbohydrates bathed in sweetened mayonnaise. What’s more decadent than that?! But what if you could have all of the joy of a potato salad without all of the oil-based mayo? Thanks to my Universal Vegan Cold Salad Dressing, I have turned this naughty indulgence into a high-protein, plant-based salad that’s good for eating alone in front of the TV, taking to a picnic, or serving to your fanciest party guests.
Here’s what you’ll need:
- Universal Vegan Cold Salad Dressing – This tofu-based super creamy dressing is years in the making. It all started a couple of years ago with a few cold salad recipes that I wanted to make vegan, without vegan mayo, but with the creaminess of a mayo-based dressing… I could go on and on, so click HERE if you want to read my whole “journey” with this sauce.
- BBQ Chip Dust – It all started out with me wanting to make BBQ chickpeas that were dry-seasoned like a chip instead of just being bathed in BBQ sauce. A short internet search later, and I was testing out a BBQ chip seasoning blend attributed to Bobby Flay.It was OK, but it needed a bit of tweaking. A bit more sugar. A lot less cumin. And here we are.
- Potatoes – I tend to only buy Yukon Gold potatoes anymore, so that’s what I’ve used whenever I’ve made and tested this recipe. Any potato should work. Golds have a thin skin, which I just keep on. If you wanted to use a russet or Idaho, I might suggest peeling them..
- Olive oil – It’s just the first oil that I grab when I need oil. You just need a little bit to help brown the potatoes. You could totally leave it out if you wanted to make this dish oil free.
- Red onion or shallot – I used red onion when testing the recipe, and I used shallot when shooting the video. Both work great, and you could probably use any color of onion, including green, that you have on hand.
- Fire-roasted corn kernels – I wish I had used fire roasted corn, but I just used regular frozen corn because that’s all I had on hand when testing this recipe. Use fresh corn if you’ve got it. Regular frozen if you don’t have fire roasted. No corn if you hate corn. If you wanted to add some more veggies to this dish, frozen peas would be great in this salad as well.
- Bell pepper – Red or green bell pepper will work. I had red around the house, so that’s what I used. You could even add a bit of jalapeno or any type of spicy pepper to this salad if that’s your thing.
- Carrot – Finely grated carrots add a bit of sweetness and a fair amount of texture to this dish. If you don’t have a box grater, or you want to add a bit more crunch, you can thinly slice or dice the carrot as well
- Apple cider vinegar – There is a bit of acidity in the Universal Vegan Cold Salad Dressing, but with the density of the potatoes and the richness of the sauce, a little bit more tang really helps to lift things up. Red wine, white wine, or even balsamic would work if that’s all you’ve got.
- Your favorite BBQ Sauce – I’ve been buying Sweet Baby Ray’s BBQ sauce for a few years now, so that’s the one I always seem to have on hand. Whatever kind you like, use that.
- Green onion and/or fresh cilantro – We eat with our eyes first, and I think that a bit of greenery sprinkled on top helps to advertise that this dish is actually packed with goodness. Any fresh leafy herb, or green onion, or chives will work.
Without further ado….
Check out the video below to see how easy it is to throw this BBQ Potato “Chip” Salad, along with my favorite Mac-auliflower Salad together. Then scroll down for the full, printable recipes.
Vegan BBQ Potato “Chip” Salad
A creamy grilled or roasted potato salad with all of the flavors and personality of BBQ potato chips.
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoons ground cumin
- 1 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ tablespoon packed brown sugar
- 1 teaspoon fresh cracked black pepper
- 1 1/4 to 1 ½ lbs potatoes, about 4 medium-sized
- 1 tablespoon olive oil
- ¼ cup red onion or shallot, diced
- ¼ cup red or green bell pepper, diced
- ¼ cup fire-roasted corn kernels
- 1 small carrot, grated
- 1 tablespoon apple cider vinegar
- 2 to 3 tablespoon BBQ Chip Dust, or more to taste
- ½ batch Universal Vegan Cold Salad Dressing
- 2 to 3 tablespoons prepared BBQ sauce
- green onion and/or fresh cilantro
- salt and pepper to taste
- Combine all of the ingredients for the BBQ Chip Dust in a small jar with a lid, and shake to combine. Set aside.
- Preheat your outdoor grill to about 400 degrees F. or heat a stovetop grill pan to medium-high heat. Cut each potato evenly into 8 wedges. Toss with olive oil and a pinch of salt. Cut the onion into solid ½ inch thick discs, and cut the “walls” off of the bell pepper.
- Place your veggies on the grill, and allow them to cook, and browned on all sides. The onions and pepper should be cooked until barely tender, but browned, about 10 minutes. The potatoes will take closer to 20 minutes. Adjust the heat so that the potatoes do not burn, but are able to cook completely.
- Remove the veggies from the grill. Chop the onion and bell pepper into ¼ to ½ inch pieces. Cut the potato wedges into ½ to 1 inch thick pieces.
- Preheat your oven to 425 degrees Fahrenheit (400 for convection and air fryer). Cut each potato evenly into 8 wedges. Toss with olive oil and a pinch of salt.
- Place your potatoes onto a sheet pan and roast for 25 to 30 minutes (turning halfway through), until fully cooked and golden-brown. Dice the onion, pepper, and remove corn kernels from the cob (or plastic freezer bag).
- When the potatoes are fully cooked, cut the wedges into ½ to 1 inch pieces.
- Place the potatoes and prepared vegetables in a large bowl. Stir in apple cider vinegar and 1 to 2 tablespoons of BBQ Chip Dust. Taste for salt and seasoning. Stir in Universal Cold Salad dressing, and taste again for seasoning. Reserve a bit of dressing. Chill until ready to serve.
- Stir in a bit more dressing to coat the salad. Sprinkle the top with BBQ Chip Dust, and drizzle on a bit of your favorite BBQ Sauce. Top with green onion and/or fresh cilantro.
Universal Vegan Cold Salad Dressing
- 1 12 ounce package firm or extra firm silken tofu (Mori-Nu)
- ½ cup raw cashews*
- 1 tablespoon Bragg’s Liquid Aminos or low-sodium soy sauce
- ½ lemon, juiced
- 1 teaspoon apple cider vinegar
- ¼ teaspoon yellow mustard
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil (omit to make oil-free)
- 1 small clove garlic
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon sugar
- black pepper to taste
- Add all ingredients to a high-speed blender. Blend for about 1 minutes, until there are no flecks of cashews, and the mixture is emulsified.
* If you aren’t using a high-speed blender such as a Vitamix or even a NutriBullet, then you should soak your cashews in cool water for a few hours before blending. You can also do a “quick soak” by simmering the cashews in hot water for about 10 minutes