Recipe: Yummy Aloo salad (Vegan)

Aloo salad (Vegan). Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer.

It's creamy and flavorful, and so good on hot summer days. Put the potatoes in a pan, season with salt and cover with cold water. If the skins are papery and peeling away, you can rub them off, if you like. You can cook Aloo salad (Vegan) using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Aloo salad (Vegan)

1. You need 4 of cooked potatoes.
2. You need 10 of cherry tomatoes.
3. It's 5 of cardamom pods.
4. Prepare 2 tsp of japanese rice vinegar.
5. Prepare 2 cloves of garlic.
6. Prepare Half of onion.
7. It's 2 tsp of salt.
8. You need 2 tbsp of sugar.
9. Prepare of Juice of half lemon.
10. It's 1 of small carrot.

Add the salt & vinegar (*see note). Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. A vegan potato salad that doesn't require commercial vegan mayo, tofu, cashews, OR a blender! Creamy, refreshing, and made with everyday ingredients.

Aloo salad (Vegan) instructions

1. Gather the ingredients. Mix the salt with the sugar, rice vinegar and lemon juice.
2. Slice the carrot, the potatoes and tomatoes. Mix it with the above mentioned salad dressing. Make a puree of the onion and garlic,and add it to the mix.Put cardamom seeds on top. Ready.
3. Great salad.enjoy.

Labor Day is coming and it's still a million degrees out here in Baltimore, so that means it's time for a nice refreshing vegan potato salad. My vegan potato salad is a spin-off the classic dish you grew up eating. Filled fresh vegetables and herbs, such as red bell peppers, celery, dill, and parsley and topped with a zesty vegan mayonnaise and white wine vinegar dressing, this is a recipe you're going to want to keep on hand. Drain and rinse the potatoes under cool running water, let cool a few minutes. Alternatively, cut the potatoes first and boil.

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