Vegan Spicy Potato Salad

March 2, 2015

This spicy salad is the perfect side dish for anything hot off the bbq grill.  The spicy flavor adds a bit of Caribbean flair to an otherwise plain ‘ol boring potato salad.  Sooo tasty!


  • 2 Pounds
    New potatoes
  • 2
    Red bell peppers
  • 2
    Celery stalks
  • 1
  • 2-3
    Green Onions
  • 1
    Fresh green chili
  • 1
    Garlic clove (crushed)
  • 2 Teaspoons
    Freshly chives (chopped)
  • 2 Teaspoons
    Fresh basil (chopped)
  • 1 Tablespoon
    Fresh Parsley
  • 1 Tablespoon
    Vegan cream (unsweetened)
  • 3 Tablespoons
    Vegan mayo
  • 1 Teaspoon
    Spicy mustard
  • 1/2 Teaspoon
    Raw sugar (Fine)


  1. First, in a pot of boiling salted water, cook the potatoes until tender but still a bit firm and drain them. Cool them off and then cut into small cubes and set in a large salad bowl.

  2. Cut the red peppers in half, take the seeds and extra parts away and dice the pepper into small pieces. Chip the celery in the same fashion, mince the shallot, and finely chop the green onions. Finely mince the chilli as well, and place it all into the bowl with the potatoes. Remember, if you leave the seeds from the chilli in, it will be much more spicy. If you leave them out, it should only be mildly spicy.

  3. Add the garlic and herbs to the veggie mixture as well.

  4. Mix the cream, mayo, mustard, and sugar together in a small bowl. Stir until well combined. Pour the dressing over the potatoes and veggies and toss until everything is coated. Add a little lemon juice and fresh chives for garnish if you like. Best served cold! Enjoy!


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