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.
Vegan Potato Salad
Adapted from The Food Lab cookbook
- 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
- Place cubed potatoes in a large saucepan, cover with water to 1″ above teh potatoes.
- Add 2 tsp kosher salt, 2 tsp sugar, and 2 tsp vinegar.
- Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
- Drain potatoes, then sprinkle with the remaining 2 tsp vinegar. Allow to cool to room temperature, about thirty minutes.
- Combine the celery, onion, scallion (if using), parsley (if using), mustards, and mayonnaise in large bowl. Stir with rubber spatula to combine.
- 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.