Vegan Potato Salad
Servings: 8 people
FOR THE POTATOES
- 2½ pounds of (1 kilogram of) potatoes Yukon Gold
- ½ gallon of (2 liters of) cold water
- 1 teaspoon of salt
- 2 tablespoons of (30 grams of) apple cider vinegar
FOR THE POTATO SALAD DRESSING
- ¾ cup of (180 grams of) vegan mayo
- 1 tablespoon of (15 grams of) apple cider vinegar
- 1 stalk (2 oz) of (60 grams of) celery + ½ teaspoon celery seeds optional
- ½ cup of (60 grams of) shallot
- 2 tablespoons of (30 grams of) mustard
- 1 cup of (25 grams of) fresh herbs dill, parsley, chives, or a mix of all
- 4 pickled cucumbers
- 1 teaspoon of salt
- ¼ teaspoon of black pepper
- ½ teaspoon of paprika
- Add 2½ pounds of potatoes to a pot with ½ gallon of cold water and 1 teaspoon of salt. Bring to a boil, then cook for 30 minutes or until fork-tender.Drain them, let them cool down for a few minutes, then peel them with the help of a paring knife.
- Chop the boiled and peeled potatoes into bite-size pieces and add them to a large mixing bowl.Drizzle them with 2 tablespoons of apple cider vinegar while still warm.
- To another bowl, add ¾ cup of vegan mayo, 1 tablespoon of apple cider vinegar, 1 stalk (2 oz) of celery (thinly sliced), ½ cup of shallot (finely chopped), 2 tablespoons of mustard, 1 cup of fresh herbs (finely chopped), 4 pickled cucumbers (finely chopped), 1 teaspoon of salt, and ¼ teaspoon of black pepper. Stir until well combined.
- Pour the dressing into the bowl with the potatoes and toss gently until the potatoes are completely coated in the sauce. Taste and adjust for salt.Transfer into a serving bowl and sprinkle with ½ teaspoon of paprikaServe immediately or keep in the fridge for a few hours to allow the flavors to meld.
Nutritional information is an estimate for 1 serving of vegan potato salad out of 8 servings.
SUBSTITUTIONS
Apple cider vinegar: sub white wine or red wine vinegar.
Vegan mayo: sub vegan sour cream for half vegan mayo.
Shallot: sub spring onions or red onion.
Pickled cucumber: sub pickled relish or any other pickled vegetable.
Fresh herbs: use one or more of dill, chives, parsley, and cilantro.
MAKE AHEAD & STORAGE
Make ahead: this is an excellent recipe to make ahead as it keeps well for 3 days. After one day in the fridge, the salad will taste even better as the flavors meld. So make it half a day or one day ahead of time if you plan on bringing it to potlucks or picnics.
Refrigerator: you can store this vegan potato salad in an air-tight container or a bowl covered with a lid for up to 3 days in the fridge.
Freezer: transfer it to a freezer-friendly container and keep it in the freezer for 3 months.
Thaw: remove it from the freezer and place it in the refrigerator until completely thawed (it can take about 12 to 24 hours).
You must thaw your potato salad in the refrigerator because doing it at room temperature will foster bacterial growth on the dish's surface.
Never thaw food at room temperature; unless it takes less than 2 hours to thaw.
Once thawed, add 1 tablespoon of vegan mayo and a handful of freshly chopped parsley, give it a mix, and serve.
