Simple Vegan Potato Salad
Nothing is
more magical than the words "potato" and "salad" combined.
Two of our favorites come together in this must-have dish.
Ingredients
- 2 ribs celery thinly sliced
- 2 tbsp finely chopped fresh parsley
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped fresh dill
- 2 lb small red or yellow potatoes, or a combination cut into bite-sized pieces
- 4 kosher dill pickle spears finely chopped (standard sized spears / 5.3 oz. total)
- 2 finely chopped scallions, white and light green parts
For the
dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp plain non-dairy milk (only if using coconut oil), room temperature
- 1/2 tbsp refined coconut oil (optional) room temperature
- 2 tbsp prepared yellow mustard (or use 1 tbsp dijon mustard, plus more to taste)
Instructions
First, add
the potatoes to a pot and cover with a few inches of water. Add a lot of salt
to the water and stir. Bring to a boil and cook for 15 to 20 minutes, or until
the potatoes are tender but do not crumble. While the potatoes are cooking, you
can start chopping the other ingredients. When finished, drain the potatoes and
set aside.
Then, for
the dressing to have a slightly creamier texture and color, use coconut oil and
optional non-dairy milk. Add them to a small bowl with the olive oil and
mustard and whisk until smooth. The mustard will help to emulsify the oils
together in a creamy mixture, long enough to coat the potatoes. If you're not
using the optional ingredients, just whisk the olive oil and mustard together.
Add the
lemon juice and season to taste with salt (I started with 1/4 tsp) and freshly
ground black pepper to taste, and even red pepper flakes if you wish. Also add
a few pinches of each of the chopped herbs.
Add the
drained potatoes to a mixing bowl with the pickles, celery, red onion, green
onions and the rest of the herbs. Stir in about half of the vinaigrette. Put
everything in the refrigerator so that it cools completely.
After the
salad is cold, add the rest of the vinaigrette to your liking (I don't usually
use it entirely). Better appreciated cold.
Happy
Cooking Time.
