Directions
Potato salad is a catch phrase dish that goes in waves, always welcome for a casual dinner or a relaxed Sunday bbq party.
When you’re undecided about your next meal, keep potato salad in mind: it’s a fresh and tasty dish prepared without any difficulty, but above all you can customize it at will.
From the classic potato salad with mayonnaise to the light, Mediterranean version with onions and olives, you can’t go wrong with this beauty.
Well, today we are going to “merge” the two classic recipes to create an irresistible dish, very light and completely vegan and gluten-free too.
But we are making this vegan recipe not to follow the mainstream craze of the moment, but simply because if instead of a fatty mayonnaise you use coconut milk, your potato salad’s flavor will skyrocket to new levels. Not to mention that fats, calories and egg allergies will no longer be a problem.
To give a touch of color and saltiness we have pitted here and there some olives from Gaeta and we replaced the classic parsley with balsamic.
Ingredients for making the potato salad with onion, olives and coconut milk
6 people servings
- 6 potatoes
- 1 white onion
- 18 Gaeta olives
- 10 basil leaves
- 8 tablespoons extra virgin olive oil
- salt and pepper
- 3 cm of ginger
- 1 clove of garlic
- 1/8 of teaspoon of fresh ground cumin
- 150 grams of coconut milk
How to make the vegan potato salad with onion, olives and coconut milk
Wash and steam potatoes for 15 minutes.
Meanwhile, thinly slice the onion, chop ginger, crush garlic and prepare a vinaigrette with olive oil, salt, pepper, garlic and ginger.
When ready peel potatoes and cut into cubes.
Put everything in a bowl, season with the vinaigrette, olives and basil, then stir gently, to avoid breaking potatoes.
Let stand the potato salad for 1 hour in the fridge. If you want you can also prepare it in the morning to the evening for dinner, even better.
Take the coconut milk, add a pinch of cumin and stir with a fork.
Take a circular mold and form 6 potato salad, seasoned with a little bit of oil and put on the coconut milk.
That’s all, folks. This potato salad is easy, fast and has an unique flavor, a delicious summer dish to have in your arsenal!
What wine matches well with potato salad with onion, olives and coconut milk?
Let’s uncork the lively Prosecco from Casa Coste Piane winery, little jewel of Loris Follador: a sharp and elegant wine, full of floral scents.
If you want to pair a cocktail, let’s make a Margarita.
