You Should Make Rachael Ray’s Spicy Vegan Potato Salad Before Summer Ends

The summer months may be coming to an end, but it’s not over yet. And before fall, you need to make this tasty spicy potato salad from Rachael Ray. It is quick to prepare and arguably tastes best when enjoyed outside in the sunshine, preferably with loved ones, and perhaps with a glass of sparkling mineral water, or if you fancy something a a little stronger, a glass of chilled white wine. And the best? It’s vegan.

Rachael Ray loves vegan food

Ray is a famous and popular chef and, although she is not vegan, she is an advocate of plant-based eating. In fact, earlier this year she said Tasting table that with her husband John Cusimano, she follows a flexitarian diet and “eats more plants than people would imagine.”

Last year, she even led the first-ever Chefs’ Council in New York City and helped bring more plant-based, culturally relevant recipes to the city’s schools. In the spring, she joined Meati’s Culinary Collective, creating 10 recipes for the Colorado-based vegan brand.

But not all of Ray’s plant-based recipes involve vegan meat. Find out how to make her tasty, animal-free and deliciously spicy potato salad below.

Jeff Lipski

How to Make Rachael Ray’s Potato Salad

Posted on Food Network, Ray’s Potato Salad has a little more heat than you might be used to in this simple and flavorful side dish, and it’s all thanks to the hot peppers. According to the chef, you can add any kind of spicy chili you like. “Jalapeños, hot pepper rings, hot cherry peppers, your choice,” she notes.

Although most traditional potato salad recipes don’t involve spices, it adds an extra touch of flavor to the classic dish. Just be sure to warn people before eating if you’ve made it extra spicy, especially those who like to keep things. on the gentle side (and keep the drinks fluid!).

“For fans of spicy food, the ingredients Ray added make perfect sense” Tasting table Remarks. “After all, potatoes have a sweet, earthy taste on their own, so they’re the perfect base for more robust flavors, whether you go spicy or herbaceous.”

The chef recommends using small Yukon Gold peppers, along with red peppers, green onions, hot pepper juice, wine vinegar and olive oil. Note the absence of mayonnaise and eggs, which are not vegan, but are often found in potato salad recipes. This means all your loved ones can enjoy this tasty recipe, regardless of their dietary choices.

You can find a link to Ray’s full recipe here, and if you need more inspiration for vegan potato salad recipes, we’ve got you covered there too. Check out some of our favorites below.

5 More Vegan Potato Salad Recipes to Try

Laura’s Toyota

1 Greek potato and feta salad

This tasty recipe combines two favorite salads in one: Greek and potato. Perfect for a barbecue, meal or end-of-summer picnic, it involves mixing small red potatoes, tofu feta (made with vegan milk and extra-firm tofu) and a creamy vinaigrette with cucumber. It’s simple to prepare and full of flavor.
Get the recipe

2 Warm salad of lentils, sweet potatoes and arugula

Not all salads need to be cold, in fact, they are sometimes even better when served warm, as this nourishing recipe demonstrates. Instead of red potatoes, it features sweet potatoes, which are combined with leafy greens and lentils for a zesty, savory, and nutritious lunch meal.
Get the recipe

Ashley McLaughlin

3 Simple Herbed Potato Salad

If you prefer to keep things simple, you can’t go wrong with this potato salad recipe, which combines small red potatoes with fresh, flavorful ingredients like parsley, garlic, and green onions minced. For a little extra flavor, consider adding chunks of vegan bacon or crunchy croutons.
Get the recipe

Zhoro Apostolov and Michelle Cehn

4 Picnic potato salad

As the name suggests, this recipe is perfect for an end-of-summer picnic at the park or on the beach. It takes just 20 minutes to make and involves just six ingredients, including creamy vegan mayonnaise, large russet potatoes, dill pickles (for a little tang), and mustard. If you’re craving a little more, chopped olives take this easy dish to the next level.
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Gena Hamshaw

5 Sweet Potato Salad with Tempeh

Again, if you want more vitamins and minerals (and flavor!), you can’t go wrong with substituting sweet potatoes for the red or Russett potatoes, like in this recipe. Tempeh gives this dish an extra kick of vegan protein, but it’s the maple mustard vinaigrette that really steals the show.
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Charlotte is a writer and editor based in sunny Southsea on the south coast of England.