Big Mac Potato Salad
This Vegan Big Mac Potato Salad combines crispy roasted potatoes, juicy vegan burger chunks, and crunchy burger bun croutons, all tossed in a tangy Big Mac sauce dressing! Perfect for summer gatherings, this delicious vegan potato salad is a crowd-pleaser!
Equipment
- 1 oven
- 1 Baking Sheet
- mixing bowls
- 1 Frying Pan or Oven for cooking the burger patties
- 1 Knife & Cutting Board for chopping all ingredients
- 1 whisk for mixing the big mac sauce dressing
- 1 large mixing bowl
- 1 Serving Bowl
Ingredients
- 2.2 lbs Baby potatoes (1 kg)
- 1 tablespoon olive oil
- salt and pepper to taste
- 2-3 vegan burger patties shaped into mini patties and cooked in a frying pan or oven
- 4-5 pickled gherkins sliced
- 1 cup cherry tomatoes (150g) halved
- ½ red onion finely chopped
- 2-3 lettuce leaves shredded
- 1 tablespoon sesame seeds
For the Croutons:
- 2 vegan burger buns cut into cubes
- 2 tablespoon olive oil
- salt and pepper to taste
For the Big Mac Sauce Dressing:
- ½ cup vegan mayonnaise (120 g)
- 2 tablespoon pickle juice
- 1 tablespoon yellow mustard American-style
- 1 tablespoon white wine vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F). Halve the baby potatoes and toss them in 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes until golden and crispy. Let them cool.
- Cut the burger buns into cubes. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread the cubes on a baking sheet and bake at 180°C (350°F) until golden and crunchy.
- Shape the vegan burger patties into mini patties. Cook them in a frying pan or oven until they are well done. Let them cool and cut into chunks.
- In a bowl, mix together ½ cup of vegan mayonnaise, 2 tablespoons of pickle juice, 1 tablespoon of yellow mustard, 1 tablespoon of white vinegar, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste.
- In a large mixing bowl, combine the roasted potatoes, mini vegan burger chunks, 4-5 sliced gherkins, 1 cup of halved cherry tomatoes, ½ finely chopped red onion, and 2-3 shredded lettuce leaves.
- Drizzle the Big Mac sauce over the salad.Toss everything to coat evenly. Sprinkle the burger bun croutons and 1 tablespoon of sesame seeds on top.
- Serve the Big Mac Potato Salad fresh and enjoy the salad immediately to let all the flavors and textures shine.
Notes
- Serving Tips: Serve the salad fresh to enjoy the best flavors and textures. Toss the salad well to ensure the Big Mac sauce evenly coats all ingredients. Add a final sprinkle of sesame seeds and croutons just before serving for added crunch.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To maintain the best texture, store the roasted potatoes, burger chunks, and veggies separately from the Big Mac sauce and croutons.
- Make-Ahead Tips: Prepare the components in advance and store them separately. Combine and dress the salad just before serving to keep it fresh and crunchy.
- Customization: Feel free to customize the salad with your favorite veggies or add more protein options like grilled tofu or chickpeas.
- Crouton Alternatives: If you're short on time, use store-bought croutons instead of making your own from burger buns.
- Dressing Variations: Experiment with adding a bit of hot sauce or a dash of sweet relish to the Big Mac sauce for a twist on the classic flavor.