Mixed Veg Potato Salad

 
20190818_121158.jpg

Potato salad doesn’t just have to be plain old potatoes and mayo. There are so many other ingredients that work great with those basic building blocks that it can be a bit of a missed opportunity not to add some more color, texture and flavor from time to time.

I chose a random selection of vegetables that I happened to have on hand, but honestly anything crunchy and juicy would work, so as well as being a tasty and colorful, this is a perfect dish for using up odds and ends left in your fridge.

Ingredients

  • 1.5 lb red potatoes, cut into roughly 1 inch pieces

  • 1 tsp salt for the water to boil the potatoes

  • 6 tbsp mayo. (I used Vegenaise, but if you’re a vegan and not into processed vegan alternatives, check out the bottom of this recipe for an alternative nut based dressing)

  • 3 tbsp pickle juice (or white wine vinegar if you don’t have pickles on hand)

  • 1/4 tsp salt

  • 1/4 tsp paprika

  • black pepper to taste

  • 1/2 cup carrot, grated

  • 1/4 cup celery, thinly sliced

  • 3 tbsp dill, finely chopped, or 1 tbsp dried dill.

  • 1-2 tbsp dill pickles, finely chopped

  • 1/2 cup green onion, finely chopped

  • 1/2 cup red or green pepper, finely chopped

  • 1/2 cup of cucumber, peeled and diced.

Method

  1. In a large pot, cover the potatoes with cold water, add 1 tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, 10 to 12 minutes. Do not overcook.

  2. In a small bowl, combine the vegan mayo, pickle juice, paprika, 1/4 tsp salt, and black pepper.

  3. After draining the potatoes, allow them to stand for a couple of minutes, then mix in the dressing while they're still warm. Mix with a fork, mashing slightly to thicken the dressing.

  4. Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.

  5. Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, green onion, bell pepper and cucumber. Taste and adjust the seasoning.

  6. Refrigerate for at least 1 hour before serving. The flavors will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.

Alternative Vegan Dressing

from: minimalist baker

  • 1 cup raw cashews

  • 1/3 cup water

  • 1 Tbsp grape seed, olive, or avocado oil

  • 2 Tbsp white wine or apple cider vinegar

  • 1 Tbsp spicy mustard

  • 1-2 Tbsp agave nectar or maple syrup

  • 2 Tbsp dried dill (or use 4-5 Tbsp fresh dill per 2 Tbsp dried)

  • 1/4 tsp each sea salt and black pepper (plus more to taste)

  • 3-4 cloves garlic (minced)

  • 1 tsp hot sauce (optional)

  1. Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour.

  2. Once the cashews have soaked, drain well and add to a blender along with all the other ingredients. Add a little more water if it’s having trouble blending.

  3. Taste and adjust flavor as needed.

 
Andrew Williamson