Vegan Piccata Potato Salad is a healthy side dish. This salad has an abundance of fiber, vitamins, & plant-based nutrients, which are healthy for us. It is prepared with easily & simply obtainable components, which are Yukon Gold potatoes, green beans, olive oil, almonds, parsley, capers, lemon juice, and seasonings. This salad doesn’t require much preparation time & it gets prepared in 40 minutes, perfect for a quick lunch or side dish. This Vegan Piccata Potato Salad stores properly so it is perfect to make them in advance. Serve this Vegan Piccata Potato Salad with grilled tofu, lentil patties, roasted vegetables, & vegetable soup.
STATS:
- Caloric count: 285 kcal
- Duration for prep: Twenty minutes
- Duration for cooking: Twenty minutes
- Overall Duration: Forty minutes
- Portion Size: 1 & ¼ cups
- Cuisine: Mediterranean
- Course: Salad, Side Dish
- Diet: Vegan
- Servings: 6
EQUIPMENT:
- Large pot
- Medium saucepan
- Colander
- Mixing bowls
- Small whisk
- Cutting board
- Measuring cups and spoons
- Citrus zester
- Knife
- Dry skillet
- Big serving bowl
INGREDIENTS:
SALAD:
- 2 pounds Yukon Gold potatoes
- 8 ounces green beans
- ½ small red onion
- ¼ cup sliced almonds
- ¼ cup fresh parsley
- 2 tbsp. whole capers
PICCATA DRESSING:
- One tsp. lemon zest
- ¼ cup olive oil
- 3 tbsp. lemon juice
- 1–2 cloves garlic
- 2 tbsp. capers
- 1 tsp. salt
- One tsp. Dijon mustard
- Black pepper
INGREDIENT NOTES:
YUKON GOLD POTATOES:
- We have to utilize the firm Yukon Gold potatoes, which have smooth skin so they keep their shape. They will have the creamy texture & smooth taste naturally. They will absorb the tangy Piccata dressing.
GREEN BEANS:
- Fresh green beans are utilized to add the crisp texture, color, & nutrients to the salad. Blanch the green beans properly, so they keep their fresh green color & soft-crisp texture.
RED ONION:
- Add the thin slices of red onion to provide the light, sharp flavor & crunchy taste. Immerse the slices in chill water for some time to soften the strong flavor.
SLICED ALMONDS:
- Utilize the almond slices & toast them before adding to the salad. They will provide the nutty flavor & crunchy texture which will balance the creamy potatoes.
FRESH PARSLEY:
- Add the fresh parsley to provide the refreshing herbal flavor & color. It will also enhance the freshness & taste of the salad.
CAPERS:
- We have to utilize the capers to provide the real salty & tangy taste which defines the Piccata taste. Use both whole and chopped capers to create layers of taste in this salad.
OLIVE OIL:
- Olive oil is utilized to prepare the Piccata dressing and provides the indulgent & smooth texture along with good fat content. You would also utilize avocado oil instead if required.
LEMON JUICE AND ZEST:
- Add fresh lemon juice & lemon zest to provide the bright citrus taste. Lemon juice will offer the perfect acidity, while lemon zest will increase the lemon taste.
DIJON MUSTARD & GARLIC:
- Add Dijon mustard & fresh garlic to prepare the dressing. Dijon mustard will help to smoothly blend the dressing, while garlic will provide the deep aroma & balance the tangy lemon taste.
INSTRUCTIONS:
- Rinse the potatoes and slice them into equal sizes.
- Put the potatoes in cold salted water and boil them for twelve to fifteen minutes till soft.
- Now add the green beans for the last three minutes, then strain both of them and leave them to cool for ten minutes.
- Roast the almond slices in a dry pan over moderate flame for three to four minutes till golden.
- Add the olive oil, Dijon mustard, lemon zest, black pepper, capers, lemon juice, garlic, and capers.
- Put the potatoes, onions, capers, green beans, and almonds in the big serving dish and add the dressing over them.
- Now mix everything softly till they get combined.
- We can taste and add more spices if required.
- Serve the dish.
SERVING SUGGESTIONS:
PROTEIN PAIRINGS:
- Grilled Tofu
- Lentil Patties
- Chickpea Cutlets
- Tempeh Skewers
- White Bean Patties
VEGAN MAIN DISHES:
- Vegan Burgers
- Stuffed Portobello Mushrooms
- Vegan Wraps
- Vegetable Grain Bowls
- Chickpea Steaks
VEGETABLE SIDES:
- Roasted Vegetables
- Grilled Asparagus
- Roasted Broccoli
- Sautéed Zucchini
- Mediterranean Vegetable Platter
- SALADS:
- Fresh Garden Salad
- Greek Salad
- Cucumber Tomato Salad
- Quinoa Salad
- Mediterranean Chickpea Salad
SOUPS:
- Vegetable Soup
- Lentil Soup
- Tomato Basil Soup
- Minestrone Soup
- Creamy Mushroom Soup
BREADS & GRAINS:
- Crusty Whole-Grain Bread
- Garlic Bread
- Pita Bread
- Whole Wheat Flatbread
- Quinoa Pilaf
BEVERAGES:
- Iced Tea
- Lemon Water
- Sparkling Water
- Fresh Fruit Juice
- Herbal Tea
TIPS:
- Add the dressing to the warm potatoes so they absorb it properly.
- Don’t overcook the salad or the texture will get mushy.
- Roast the almonds properly to make them crunchier.
- Utilize the fresh lemon juice to provide the bright taste.
STORAGE INFORMATION:
FRIDGE:
- Add the salad to a tight vessel and store for four days.
FREEZER:
- The texture of green beans and potatoes will be ruined if we freeze this dish.
FAQs:
Will I utilize any other potato variety?
- Yes, use the red or baby potatoes instead, as they maintain their shape properly.
Could I include the additional vegetables in the dish?
- Yes, include the peas, artichokes, and roasted broccoli to add the additional vegetables.
How to make the nut-free salad?
- Add the roasted pumpkin seeds instead of almonds, or omit them to make it nut-free.
NUTRITIONAL INFORMATION:
Calories: 285 kcal
Total Carbs: 30 g
Fiber: 5 g
Protein: 5 g
Servings: 6
Fat: 17 g
Calcium: 55 mg
Sodium: 540 mg
Potassium: 790 mg
Iron: 2.0 mg
Vitamin A: 0.18 mg
Serving Size: 1 & ¼ cups
Net Carbs: 25 g
