The Best Easy Potato Salad With Ranchera Sauce

In summer, salads are a staple; well, we eat them throughout the year but now is when they are most craving because of how refreshing they are and because they are prepared in a moment.

Also Read: The Best Healthy Chickpea Croutons (Gluten-Free)

This potato salad with ranchero sauce has been a real discovery, and the best thing is that the sauce is homemade and is free of dairy and eggs.

Potato salads, in addition to being very tasty, are a great option to eat out of the house because, unlike lettuce and some green leafy vegetables, it keeps very well and even tastes better after a couple of hours of having it prepared.

Also Read: Healthy Vegan Parmesan Cheese (Less Than 5 Minutes)

If you do not have all the sauce ingredients, do not worry; add the ones you have or replace them with others; in the kitchen, you have to experiment; we love it.

We have used our homemade vegan and sour cream that we share with you to make the sauce, among other ingredients.

Also Read: The Best Rich, Creamy And Light Vegan Caesar Sauce

The good thing about not cooking with eggs is that you have to be less careful when it is hot because it is more difficult for the sauces to spoil, even if you have to keep them in the fridge anyway.

Also Read: The Best Rich Vegan Caesar Salad Recipe (Delicious)

Salads are the perfect summertime meal, and this Ranch Salad Potato Salad is no exception. It is good to have several salad recipes to get tired, and because the more varied our diet, the better.

Also Read: Healthy Vegan Feta Cheese (Fat & Cholesterol Free)

If you are one of those who always prepare very basic salads, I recommend that you try new recipes, and of course, you try this one; it’s yummy!

Potato Salad with Ranchera Sauce

Salads are the perfect summertime meal, and this Ranch Salad Potato Salad is no exception. The sauce is homemade and is delicious.

• Author: Dance of Stoves
• Preparation: 10 mins
• Cook: 20 mins
• Total: 30 minutes
• Servings: 2 (1x), 4 (2x), 6 (3x)
• Category: Salad
• Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

• 400 grams of potatoes (14 ounces)
• 1/2 chives
• 12 cherry tomatoes
• 1/2 cup of corn (90 grams)
• 12 green olives
• Ranchera sauce

Ingredients SCALE (2x)

• 800 grams of potatoes (28 ounces)
• One spring onion
• 24 cherry tomatoes
• 1 cup of corn (180 grams)
• 24 green olives
• Ranchera sauce

Ingredients SCALE (3x)

• 1200 grams of potatoes (42 ounces)
• 1 1/2 chives
• 36 cherry tomatoes
• 1 1/2 cup of corn (270 grams)
• 36 green olives
• Ranchera sauce

Instructions

1. Cook the potatoes steamed or cooked in plenty of hot water for about 20 minutes or until done. Let them cool.
2. In a bowl, add the potatoes, chives and chopped cherry tomatoes, corn and green olives. We use frozen corn, so we cook it according to the manufacturer’s instructions and let it cool.
3. Add ranchero sauce to taste and rest in the fridge until cold; ideally, you should leave it for about two hours.

Nutrition

Serving Size: 1/2 of the recipe (without sauce) Calories: 256 Sugar: 5.9 g Sodium: 271.6 mg Fat: 3.5 g Saturated fat: 0.5 g Carbohydrates: 51.4 g Fiber: 7.4 g Protein: 6.8 g