Vegan Potato Salad

 

Vegan Potato Salad
Vegan Potato Salad

Summer decided to stop by this week on the East Coast and it’s been hot! I hope it isn’t a preview of real summer; I’m not someone who enjoys the heat. However, now that that it has calmed down to seasonably warm I am a happy lady. It is perfect outside for picnicking and barbecuing. We just had our first family cookout last night. It was lovely! The girls played and ate a bit and my husband and I both got to sit and eat a leisurely dinner. I made this yummy potato salad and had veggie burgers on the grill.

This potato salad is a riff off of a very classic potato salad. I used J. Kenji López-Alt’s recipe from his cookbook The Food Lab.  I am completely slightly obsessed with Kenji, or as I call him, my BFF. The idea of using science and the actual scientific process to make better food is my happy place. Not a place I use myself, but one I like to read about.  Anyway, I digress. He has some super tricks and I have used them as well as most of his recipe for potato salad. I hope you enjoy.

This doesn’t make a very large batch, a side for maybe 4 people. It is easily doubled or tripled for a crowd.

 Adapted from The Food Lab cookbook

 Ingredients

  • 1 1/2 pounds russet potatoes, peeled and cut into 3/4 inch cubes
  • Kosher salt
  • 2 tsp sugar
  • 4 tsp white vinegar, divided
  • 1 rib celery, finely diced (about 1/4 cup)
  • 2 TBL finely minced red onion
  • 1 scallions, green parts only, thinly sliced (optional)
  • 2 TBL fresh parsley leaves, washed and minced (optional)
  • 2 tsp whole grain mustard (more or less to taste)
  • 1 tsp dijon mustard
  • 1/3 cup vegenaise or other vegan mayonnaise
  • Fresh ground black pepper

Instructions

  1. Place cubed potatoes in a large saucepan, cover with water to 1″ above teh potatoes.
  2. Add 2 tsp kosher salt, 2 tsp sugar, and 2 tsp vinegar.
  3. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
  4. Drain potatoes, then sprinkle with the remaining 2 tsp vinegar. Allow to cool to room temperature, about thirty minutes.
  5. Combine the celery, onion, scallion (if using), parsley (if using), mustards, and mayonnaise in large bowl. Stir with rubber spatula to combine.
  6. Fold in potatoes. Season to taste with salt and pepper. Cover and rest in fridge for at least 1 hour and up to three days before serving.
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