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Easy to Make Vegan Baked Potato Salad

Updated on January 16, 2016
New take on a salad...Baked potato smothered in greens and vegetables and topped with plain yogurt
New take on a salad...Baked potato smothered in greens and vegetables and topped with plain yogurt | Source

The Hearty Potato is a Great Base for a Salad

I like meals that are quick and easy to make. Just because it's vegan doesn't mean it needs a bunch of preparation and 3 hours to cook. This dish has very little preparation and cooks quickly.

For this recipe, all you need is a potato, some salad greens, and vegetables. You build the salad right on top of the cooked potato.

It can be served hot or cold. It's perfect on a hot summer night when you don't want to turn on the oven. And, it's perfect for cooler winter evening when you want something to warm you up.

What I love about this dish is its flexibility. You can use up whatever produce is in the house. The combinations are endless. You could eat this a few times a month and never be bored. One night it can be iceberg lettuce, green beans, and broccoli. Another night it's spinach, carrots, peas, tomatoes, and asparagus. I usually use whatever I've got in the fridge. It's a great way to finish off those leftover vegetables.

Some nights you want something filling, but you don't have the oomph to put it together. A baked potato salad will hit the spot. Doesn't matter if you are a family of one or four. If you've got potatoes and vegetables on hand, you can make this dish.

One Russet, ready for the microwave
One Russet, ready for the microwave | Source

They Come in Purple, Blue, and Red, Too!

Did you know that potatoes come in all sorts of varieties? Over 4000 to be exact. We only put about 80 of them to good use. That's about all that are sold commercially. If you check out any grocery store in America, you would be hard pressed to find more than four different types.

Most Americans barely try more than Russets and Red potatoes. Yet, there are so many more to try--and many are better than Russets when it comes to flavor.

I prefer the White Rose for its mild, sweeter taste. Some others I like are the Russian Fingerling, Yukon Gold, Yellow Finn, Purple (aka Blue), and Red potatoes.

Each tastes a bit different than the next. The Yukon Gold has more of a bitter flavor whereas the Russet is more bland.

If you've never tried anything but the basics, go to your local farmer's market and see what you can find. Looks like I've still got a few hundred types to try.

No More Guess Work

Potato Express Microwave Potato Cooker, Perfect Potatoes in Just 4 Minutes! – As Seen On TV
Potato Express Microwave Potato Cooker, Perfect Potatoes in Just 4 Minutes! – As Seen On TV

If you're having trouble getting your baked potato to come out the way you like it, try a potato cooking bag. We have one and it gives us consistent results especially when cooking more than one potato at a time.

 

Which Potato Should You Use?

Different recipes call for different types of potatoes. Texture and flavor are a consideration. You've probably noticed that that bag of potatoes mashes pretty well, but kind of turns to mush when steamed. Some make better french fries than others, for instance.The same goes for baking, steaming, and mashing.

For the most part potatoes fall into three categories: those that boil well, those that steam well, and those that all all-purpose. The starch varieties tend to fall apart when cooked, so they are great for mashing. Some in this category are White Rose, Russet, and Idaho.

The waxy varieties hold together really well. They can be roasted or fried and still hold their shape. Red and new potatoes fall into this category.

Some varieties like the Yukon Gold are called all-purpose potatoes because they have qualities of the other two types. They are starchy and waxy. They work with almost all cooking methods.

Variety of Potato
Starch or Waxy?
Russet
Starch
Red
Waxy
Idaho
Starch
New
Waxy
Yukon Gold
All Purpose
Purple
All Purpose
White Rose
Waxy

Use Whatever is in the Fridge

Leftover asparagus and mixed vegetables will work perfectly
Leftover asparagus and mixed vegetables will work perfectly | Source

A Word of Caution About Those Eyes

Don't eat the green parts and eyes (technically called sprouts). They contain a toxin called glycoalkaloids, which is toxic. It can cause problems in humans and animals from cramps to diarrhea.

Just remove those parts (trimming or peeling). The rest of the potato is fine.

Ingredients

  • 1 Large Potato
  • 1/4 cup, chopped Steamed Vegetables (unsalted or low sodium), examples: broccoli, cauliflower, carrots, peas, green beans
  • 1/4 cup Salad Greens, examples: Iceberg, Romaine, Spinach, Escarole, Dandelion Greens, etc.
  • TB Vegan Topping, Yogurt, Salad Dressing, or Sour Cream

Baked Potato Salad Recipe

  1. Wash the potato to get off all the dirt and grit. Remove green parts and the “eyes”. If using fresh greens, rinse them.
  2. Bake the potato in the oven or microwave. I prefer the microwave especially on warm nights. It seems silly to turn on the oven to cook for one. Poke some holes in your potato before microwaving! In a 1000 watt microwave, cook for 3 minutes. Turn the potato over and cook for 3 more minutes. Let it cool while you prepare the rest of the ingredients. Oven method: If you don't have a microwave, bake it in the oven. First, preheat your oven to 425F. Wash the potato as stated above. Then, poke some holes in it, wrap it in foil, and bake for about 45 minutes.
  3. Next, make sure your vegetables are in bite sized pieces. Then, warm up them up if you like. I like mine warm. It's really your choice. The greens and vegetables taste great hot or cold.
  4. Split the potato open on top. Add a layer of greens to opening.
  5. Then, add as much vegetables mixture as you'd like. You really can't have too many vegetables. Add whatever extras you want.
  6. Top the whole thing with vegan yogurt, salad dressing, oil and vinegar, or whatever you top your salads with. It taste great with nothing at all as well. I like plain unsweetened yogurt which I make myself. It has a tangy taste like sour cream.
  7. Optional: Mix in some fresh garlic, avocado, sunflower seeds, or whatever else you like in your salad.

This is my recipe for homemade vegan unsweetened plain soy yogurt (that is a mouthful, isn't it?) I love to use it as a condiment.

Rate This Recipe

5 stars from 1 rating of Baked Potato Salad

Prep Time for One Serving

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: 1 serving

How to Put it Together

Click thumbnail to view full-size
Start with a baked potato, split open the top.Chop up the cooked vegetables into bite sized pieces.Add a layer of salad greens, then a layer of vegetables.Top with vegan  yogurt, salad dressing, sour cream, or whatever else you like.
Start with a baked potato, split open the top.
Start with a baked potato, split open the top. | Source
Chop up the cooked vegetables into bite sized pieces.
Chop up the cooked vegetables into bite sized pieces. | Source
Add a layer of salad greens, then a layer of vegetables.
Add a layer of salad greens, then a layer of vegetables. | Source
Top with vegan  yogurt, salad dressing, sour cream, or whatever else you like.
Top with vegan yogurt, salad dressing, sour cream, or whatever else you like. | Source

Some Historical Information

Patata is the Spanish word for these delicious tubers. The English word potato is derived from it. Originally the term only referred to a type of sweet potato. Today it is generalized to mean the whole group.

We have Peru and Bolivia to thank for the potato. They first cultivated them sometime around 6000 BC.

Nutritional Dynamo

I love potatoes. Oh, I know they've gone out of favor with some because of carbs. But, nothing fills me up like a potato. One large potato feels like a meal. That's because they are packed with fiber. An average sized potato contains 7 grams of fiber.

Also, it's an alternative to grains. It's nice to have variety in one's diet.

Spuds, as they are affectionately named, have 7 grams of protein. They are a good source of Vitamin C (48%) and Iron (18%). One potato helps towards your daily requirements.

Let's not forget potassium, an important nutrient in keeping our bodies healthy and our brains functioning the way they should. A medium sized Russet potato contains 951 mgs. That is 27% of your daily requirement. That beats bananas which have 400 mg of potassium. And, they taste better than potassium tablets.

A Folksy Microwave Bag

Microwave Potato Bag - Patchwork
Microwave Potato Bag - Patchwork

This bag can cook potatoes, corn on the cob, and a whole lot more. Bag is made of 100% cotton and has a cute patchwork pattern. It is made in the USA.

 

Looks Delicious, Doesn't It?

A delicious way to make a salad
A delicious way to make a salad | Source

Nutritional Facts (Not Including Topping)

Nutrition Facts
Serving size: 1
Calories 567
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Unsaturated fat 1 g
Carbohydrates 107 g36%
Sugar 33 g
Fiber 27 g108%
Protein 34 g68%
Cholesterol 0 mg
Sodium 100 mg4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2014 Melody Lassalle

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    • MelRootsNWrites profile image
      Author

      Melody Lassalle 2 years ago from California

      Thank you for the comment and the vote up, Catherine! This really is a simple meal and you can vary the toppings depending on your mood.

    • CatherineGiordano profile image

      Catherine Giordano 2 years ago from Orlando Florida

      This a great idea for a quick simple meal. Especially nice because it can be made for one. I also learned a lot about potatos. voted up ++

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      This is really easy, i must try it one day

    • poetryman6969 profile image

      poetryman6969 2 years ago

      Sounds like a quick, simple tasty meal.

    • MelRootsNWrites profile image
      Author

      Melody Lassalle 2 years ago from California

      Joyfulcrown, thanks for your comments. I'm glad you found the information helpful!

    • Joyfulcrown profile image

      Joyfulcrown 2 years ago

      I never knew the difference between the various types of potatoes. Thanks for sharing.

    • MelRootsNWrites profile image
      Author

      Melody Lassalle 2 years ago from California

      Besarian, You really can't go wrong with potatoes in my book. I like the white rose as it has a mild, sweeter flavor. It also has a thinner skin, so I don't peel them for mashed potatoes, for instance. I've never seen the orange potatoes before. For several years, we had fresh organic produce delivered at home. Before that I knew russet and red potatoes. This company sent us different varieties all the time. I had no idea just how many types of potatoes were out there. It's fun to try them as they are all slightly different. Thanks for your comments!

    • Besarien profile image

      Besarien 2 years ago

      I have done this with leftover boiled potatoes but not with baked. I am a big fan though. There is no bad way to eat them IMHO. I have never seen a white rose. I am going to look harder.

      A couple of months back I bought some sweet potatoes. One was very orange but just a regular potato that got mixed in. It was some variety I had never seen. Very orange like a sweet potato but tasted like a new potato. I ended up just mashing it up with the rest. Great hub!

    • MelRootsNWrites profile image
      Author

      Melody Lassalle 2 years ago from California

      Teaches12345, thank you for your comments! Certain potatoes do work better for certain recipes/methods. You might notice potatoes fall apart or are too bitter for what you've used them for.

      The White Rose is also know as the California Long White. The skin is more pale than a Russet and the flavor is sweeter. They are my favorite.

    • teaches12345 profile image

      Dianna Mendez 2 years ago

      I didn't know potatoes worked better with particiular cooking methods. I have never heard of the white rose, thanks for the education. I love potato salad and your recipe is a winner with me.

    • SandyMertens profile image

      Sandy Mertens 2 years ago from Frozen Tundra

      It is a different way to make potato salad. I love potatoes too.

    • MelRootsNWrites profile image
      Author

      Melody Lassalle 2 years ago from California

      I hope she enjoys it, Ghaelach!

    • profile image

      Ghaelach 2 years ago

      A very interesting dish.

      My wife is going to love this.

      Ghaelach

    • MelRootsNWrites profile image
      Author

      Melody Lassalle 2 years ago from California

      Thank you for you comments, Jackie! It really is a nice variation for baked potatoes. I hope you enjoy it when you try it :)

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      Yum! Thank you for a new dish; or a few I might add. This is going to be so much fun trying different way! Great share! ^+

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