Calling all the garlic girls and boys! It’s summer and that means backyard bbqs and all the tasty fare that goes with a burger on the grill. Lucky for me, Mother Raw sent me a lovely package of goodies and I’m feeling inspired to make a summertime staple—potato salad. But this isn’t just any potato salad. No, this is a vegan garlicky potato salad that’ll knock your socks off.
The inspo: Mother Raw’s Garlic Aioli + my undying love of taters. I’ve kinda been on a quest to recreate my fav potato salad from Costco (if you know, you know), but that is proving a bit tricky. However, regardless of what I add into my salad, I’m always pretty happy with the results. Given that I just popped by the Saturday farmer’s market and found the most gorgeous fingerling potatoes, I thought I’d make another spud salad, but with a vegan twist.
Mother Raw is actually a brand that I discovered a while back as I was pursuing the vegan aisle at my grocery store. I picked up a jar of spicy queso and to my surprise, I loved it. You never really know what vegan products are going to be a hit or a miss, but I was actually pleasantly surprised. Since then, it’s become a staple in my pantry, adding the perfect creamy, cheesiness when I feel like indulging without hurting my tummy.
The awesome thing about this brand is that all of their products are vegan, in addition to being gluten-free, dairy-free, nut-free, soy-free, and canola-free. They are also free of artificial colours, flavours and preservatives. And if that isn’t enough to sway you, know that all goodies are made with organic, non-GMO ingredients that you can actually pronounce—think olive oil, apple cider vinegar, hemp seeds, real veggies and herbs.
The brand makes condiments (bbq sauce, ketchup), dips (aioli, ranch, everything bagel, etc.), dressings (Caesar, California fig, etc.) and quesos (nacho, spicy, etc.). Mother Raw matches everything in small batches and by using a cold-blending technique for optimum freshness and maximum nutrients.
In a time where over-processed is the norm, Mother Raw reminds us that that’s totally overrated. Swapping one of the condiments that you can’t live without for a plant-based alternative is an easy way to start making small changes that will positively impact your health and the health of the planet. If you haven’t heard of this brand, definitely check them out. Mother Raw has been praised in just about every media outlet—even Lizzo is a fan!
While I’ve used their quesos in recipes like a rich mac’n’cheese, gooey grilled cheese or layered nachos, the aioli was a brand new product for me. Again, after a quick cracker-dunked taste test, I’m glad to confirm that it is gooooood. Even my dad that detests all things vegan, was obsessed with its creamy texture and punchy flavours!
Because I am a garlic gal through and through, I knew that using Mother Raw’s Garlic Aioli as a base for my potato salad would be a tasty time. A real vampires-be-gone vibe, this recipe is for garlic diehards. It’s creamy, it’s comforting, but it’s fresh and tangy all at the same time. It’s a vegan garlicky potato salad and boy, is it good.
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Vegan Garlicky Potato Salad
* Makes 4 servings *
2 lbs fingerling potatoes, chopped into ½ inch cubes
1/4 cup dill pickle, chopped
1/4 cup red onion, chopped
For the dressing:
1/4 cup Raw Mother Garlic Aioli
1 tablespoon pickle juice
1 teaspoon dijon mustard
1 teaspoon maple syrup
1/2 teaspoon paprika
1 teaspoon salt
Bring a pot of water to boil. Add 1 tablespoon of salt and let potatoes boil for 10 minutes until tender. Drain and set aside until cooled.
In a bowl, add potatoes and mash a few for better texture. Add pickles and onions.
For dressing, whisk together aioli, pickle juice, mustard, maple, paprika and salt.
Toss the potatoes with dressing, making sure to evenly coat.