janet @ the taste space

Smoked Paprika Potato Salad + Complete Guide to Even More Vegan Food Substitutions GIVEAWAY

In Book Review, Favourites, Salads, Sides on July 11, 2015 at 8:03 AM

Smoked Paprika Potato Salad + Even More Vegan Food Substitutions GIVEAWAY

As Rob and I hone our BBQ hosting skills, we have divvied up the work. Rob tends to the BBQ and I work on the sides. I have never liked the stress of cooking while guests are over so I have gravitated to the make-ahead salads. And guys, this potato salad is wicked awesome. Seriously.

Smoked Paprika Potato Salad

I took some small potatoes and roasted them with paprika (the regular stuff works – I was all out of the smoked variety) along with dried tarragon, onion and garlic granules. When they came out of the oven, Rob and I had to peel ourselves from the pan. We could have eaten the whole batch together before our guests had arrived.

In the back of my mind, I was worried about ruining the most perfect roasted potatoes by adding more dressing, but I continued with the potato salad recipe which called for a white balsamic dressing with a touch of fresh dill and marjoram. Only a touch because my plants were just seedlings. I tasted again. A bit hesitant. Fabulous. No need to worry, I stashed it in the fridge to marinade even longer. We all loved it.

Smoked Paprika Potato Salad

This gem of a recipe comes from Joni and Celine’s latest cookbook, Complete Guide to Even More Vegan Food SubstitutionsI don’t have the first of the series, Complete Guide to Vegan Food Substitutions, but this is a fabulous resource for people who want to create their own spins on vegan foods. Joni and Celine explain (with examples) how to replace meat and dairy from other recipes with the latest advances in vegan cuisine with an emphasis on whole foods based ingredients (barring aquafaba).

The Complete Guide to Even More Vegan Substitutions

At the heart of the book are recipes for kitchen staples. Milk substitutes and vegan butter (different than Miyoko’s homemade vegan butter). There are countless recipes for different kinds of cheese (American Cheese, Cheese Balls, Chia Seed Cream Cheese) and even how to replace eggs in different scenarios

They explain how to replace eggs while in baking versus in a dish such as shakshouka, where the eggs are prime and centre, as well as in baking. Meat substitutes, including chicken broth powder, are included.

However, in addition to the staples, there are applications of the recipes. There are examples of how to veganized a recipe, comprehensive lists with substitutions but also recipes that have taken the guess work out of it for you. Personally, I prefer recipes that do not try to mimic dairy/meat recipes which is why I gravitated to this potato salad. Mayo-free, it is perfect just the way it is, without any substitutes at all.

Smoked Paprika Potato Salad

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me what you find the hardest to make vegan. The winner will be selected at random on July 20, 2015. Good luck!

Recipes from Complete Guide to Even More Vegan Food Substitutions spotted elsewhere:

Sweet Potato and Avocado Sushi
Vegan Bánh Mi Scramble

I am sharing this with Cooking with Herbs and No Croutons Required.

Roasted Fingerling Potato Salad with Fresh Herbs
Reprinted from Complete Guide to Even More Vegan Food Substitutions with permission by Fair Winds Press, 2015

* Gluten-Free Potential * No Added Sugar * Nut-Free * Soy-Free
Author’s note: This sophisticated potato salad takes roasted potatoes and dresses them in a light, tangy, mayo-free dressing teaming with fresh herbs.

For the potatoes:

2 tablespoons (30 ml) olive oil
1 cube vegetable bouillon (Janet’s note: I used nutritional yeast with a no-salt seasoning blend)
1 teaspoon dried parsley
1/2 teaspoon dried marjoram (Janet’s note: I used dried tarragon)
1/2 teaspoon garlic powder (Janet’s note: I used garlic granules)
1/2 teaspoon onion powder (Janet’s note: I used onion granules)
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 1/2 pounds (681 g) fingerling potatoes

For the dressing:

2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) white balsamic vinegar
1 teaspoon lemon juice
1 tablespoon (4 g) fresh dill
1 tablespoon (3 g) fresh chopped tarragon (Janet’s note: I used fresh marjoram)
1 teaspoon minced garlic
1/3 cup (33 g) chopped scallion (Janet’s note: I used less)

1. To make the potatoes: Preheat the oven to 375°F (190°C, or gas mark 5.) Line a rimmed baking sheet with parchment or a reusable silicone baking mat. Add oil to a small measure and dissolve the bouillon cube in the oil. Add the rest of the ingredients, except potatoes, and stir to combine. Set aside.

2. Cut the fingerlings in half and add to a mixing bowl. Add the oil mixture and toss to coat. Arrange the potatoes in a single layer on the pan and roast for 35 minute, or until fork tender. Remove from oven and allow to cool completely.

3. To make the dressing: Whisk all the dressing ingredients together in a mixing bowl. Add cooled potatoes to the dressing and toss to coat.

Yield: 4 servings

  1. Yeah! Totally wicked awesome! Let’s make it again tomorrow 🙂

  2. I find it hard to make a vegan replacement for seafood.

  3. The cheese flavor (I know Vegan cheese is getting better) but I keep trying that perfect one!

  4. These potatoes look awesome. I can’t wait to make them.

  5. I haven’t found much to be too hard to be made vegan, but maybe it’s been too long since I had anything meaty that I’m easily satisfied with substitutions! As for restaurants, I wish Japanese restaurants had fewer fish ingredients in everything from miso soup to plain rice so that they’d be easier for vegans to eat at.

  6. Vegan mac & cheese is hard to get right.

  7. I have not found a vegan butter substitute that I like, but I look forward to trying the one in this book and Miyoko’s recipe.

  8. Hi Janet. Thanks for posting this. Sounds excellent. And I’m tired of buying into the popular notion that potatoes are at best a junk food and at worst some fattening thing with no nutritional value. I’m rebelling—and eating potatoes again (and enjoying every mouthful!).

  9. Aged cheddar cheese – I’d go overboard on occasion. And ribeye steak grilled medium RaRe. Thank goodness I live alone. If either of these appeared on my plate I’d be a goner. I don’t even look for a substitute, I just stay away from where it might be offered and ENJOY my vegan diet!

  10. Marshmallows! I just need a stand mixer and I might have better success 😛

  11. The most difficult for me are vegan cheese and vegan yogurt. I’ve tried several recipes but none of them hit the spot. I’m looking forward to trying the recipes in this book.

  12. What a wonderful giveaway! Still wishing for a vegan, no-sugar-added yogurt…

  13. I do have the first Guide to Vegan Subs, and quite a few of its recipes have been in regular rotation ever since it came out. I’m looking forward to finding new favorites in that one too. The potato salad you shared sounds like it’ll find a place among our new faves, for sure!
    There aren’t many things I’ve had trouble veganizing, but the one thing I’d like to get back into my life, and haven’t quite found a satisfying vegan recipe for yet, is lemon pie. There are a few recipes around, but none that’d give me the combination of taste and texture I’m looking for…

  14. That salad looks so good – I love roast potatoes and am sure i would have struggled not to just eat them from the pan too. The book sounds great – I confess I bought the first substitutions book and haven’t really spent much time with it because I bought it on holiday and when I got home it disappeared in the pile of goodies I had bought.

  15. Miyoko’s recipe for butter was as good as advertised–I did eat it with a spoon. Had to put it far back in the fridge… Other than that, sharp cheese.

  16. Vegan ‘butter’ not a huge fan of the store bought stuff anymore

  17. Yumm yumm…! I’ll try this potato recipe soon…😎. It looks delicious. Thanks Janet for this wonderful giveaway…Alain 😉. The hardest thing for me is feta and a good plain vegan yogourt. I’ve tried lots of variation of vegan feta and plain soy yogourt but I sas never satisfied. I hope to find THE good one soon 😉

  18. The cheese recipes in the book look interesting — cheese is the hardest thing for me to replace. My family is willing to eat my plant based creations, but they really want cheese on their pizza, parm on their pasta, etc. etc. The potatoes look delish!

  19. I think most people would be more jealous of your Hawaii trip than the BBQs! We are grilling it up like new masters though these days in Toronto. All the grill mastering goes to Rob, though. 😉

  20. Great variation on potato salad.
    Vegan is good all by itself, don’t need substitutions.

  21. Seems like anything can be made vegan nowadays! But I’d say the hardest for me is kosher for Passover desserts because those rely so much on eggs!

  22. Seafood! Especially tuna in casseroles.

  23. I have not found a substitute for cottage cheese.

  24. I have been having trouble making a good homemade vegan cornbread. It’s one of my favorite things in the world (not sure why), but every recipe I have tried has been dry and dense. Luckily one of the vendors at my local farmer’s market makes a vegan version that is to die for. I get myself a big chunk (or two!) almost every weekend.

  25. A melty vegan cheese is so hard

  26. […] natural instinct when I hear BBQ is to buy portobello mushrooms. As I said, I love salads and dishes I can prepare in advance, and the Portobello Carpaccio in But I Could […]

  27. […] and mushrooms. While not everyone likes the mayo-heavy potato salads, everyone seems to like the non-mayo salads from this summer so […]

  28. […] Roasted Potato Salad but I really can’t pick a favourite, especially considering the Smoked Paprika Roasted Potato Salad. This salad is definitely heavy on the mustard, so pick a good one. The vibrant yellow is courtesy […]

  29. These sound insanely delicious!!! I actually have white balsamic =D

  30. That is one awesome salad Janet. I’ve pretty much given up dairy and my husband is more than happy with my vegan versions of classics. Thank you as always for sharing with NCR.

  31. […] of steaming, they were perfectly tender-crisp. And while I have been using tiny creamer potatoes all summer long, this time I had new potatoes and chopped them very small so that they would cook […]

  32. […] recipes since we were anticipating 50 guests. 11-Spice Lentil Salad, Mango Barbecue Beans, Smoked Paprika Potato Salad, a pasta salad from my university days (I called it “the best pasta salad” at the […]

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