Vegan Ranch Dressing and Potato Salad
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 0
- 5 heaping cups chopped red potatoes into 1/2 inch pieces (74 which is about 6 medium potatoes)
- 1/2 up sunflower kernels unsalted (70 g)
- 1 cup water (sub with low fat canned coconut milk or uns
- 1 1/2 tablespoons apple cider vinegar
- 1/2 ablespoon onion powder
- 1 to 1 1/2 teaspoons garlic powder (depending on how st i used 1 1/2 tsp)
- 1/4 easpoon ground celery seed
- 1/2 easpoon dried dill (plus extra for garnish)
- 1/4 easpoon dry mustard spice
- 3/4 easpoon fine sea salt
- to make this just as a really creamy dip instead o just sub the water with a creamy milk like coconut or soy. also, i used 1 1/2 teaspoons of garlic, which tastes a little strong right out of the blender, but i wanted it to stand out against veggies in a dip and in the potato salad. start with 1/2 teaspoon
- Carbohydrate 0.207855 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (22g)
- Sodium 1.1175 mg
- Sugar 0.207855 g
- Trans Fat 0 g
- Calories 5 calories
This recipe works well to prepare early in the day or the day before, so everything is chilled well upon serving. First, roast the potatoes. Preheat an oven to 415 degrees and line a sheet pan with parchment paper, so they don’t stick. Chop the potatoes into about ½ inch pieces. Spread out evenly on the pan and salt generously and bake for 25-30 minutes until very golden brown.Meanwhile, prepare the dressing. Add all of the ingredients to a high powered blender, such as a Vitamix, and process until very smooth and creamy on high. If you are subbing half of the water with low fat coconut milk, make sure you have shaken the can really well first (or use a homemade coconut milk). Scrape the sides a couple of times and blend again for a good couple of minutes so it gets really smooth and thickens. The dressing will be fairly thin, do not add more water, it will thicken well in the fridge. Pour into a container and chill in the fridge for an hour or two to marinate, so it gets cold and thickens further. The flavor really is best after it chills and marinates (even better overnight!). If you like, chill the potatoes as well. (I chilled both the dressing and potatoes overnight) When ready, remove the dressing and stir well to mix up any water that may have settled. Toss the potatoes with as much dressing as you like. (There will be leftover dressing) Taste and add any extra salt for flavor and garnish with more dill and fresh chopped parsley, if desired. The extra dill and parsley really adds a nice flavor and presentation.
