Classic Potato Salad (Vegan)


Makes about 6-8 side servings


Ingredients

2 lbs. red or yukon potatoes (I use organic red fingerling)

1/4 cup red onion (or 2-3 green onions)

1 carrot

2 stalks celery

3/4 cup vegan mayo (I like Vegenaise)

3 Tbsp. stoneground mustard

2 Tbsp. Dijon mustard

1 Tbsp. pure maple syrup

2 tsp. salt (plus more salt/pepper to taste if desired)

Other additions: fresh herbs (parsley & dill are wonderful), chives, chopped pickles or pickle relish, capers, lemon juice, smoked paprika, bell pepper, etc.


Directions

Rinse potatoes and cut into about 3/4-inch to 1-inch chunks.

Place potatoes in a medium-large saucepan and fill with water to 1 inch above potato line. Add 2 tsp. salt to water.

Place over high heat on the stove, and bring to a boil. Once boiling, reduce heat to med-low and simmer for about 5-6 minutes or until fork-tender (but not too mushy!)

While potatoes are cooking, prep veggies: dice red onion, slice celery, and shred/grate carrot (I use a box grater).

Make dressing: in a small bowl, combine mayo, both mustards, and maple syrup. (Feel free to mix in some fresh herbs if you'd like!) Stir well to combine.

In a large mixing bowl, add drained potatoes, veggies, and pour dressing over top. Toss well to coat.

Salt/pepper to taste if needed. Garnish with fresh herbs, chives, smoked paprika, etc. if desired.


Notes:

Great served chilled or at room temp.

Can serve immediately, but the flavors will beautifully intensify after it sits and "marinates" for a little while! (It's a great option to make a day ahead.)

Initially it may look like too much dressing, but I find the potatoes soak it up quite a bit as it sits. Feel free to reduce it to your liking however!


From thegardengrazer.com