May 1, 2012

Vegan Potato Salad

A lighter and healthier twist on the traditional potato salad. Substitute veganaise (made from grapeseed oil instead of egg yolks) for mayonnaise and try apple cider vinegar for a fresher, sweeter tanginess. Use a variety of potatoes for color and garnish with fresh flowers and rosemary from the garden.
Recipe adopted from The Gourmet Cookbook

1 1/2 pound bag potatoes (Trader Joe's purple, red, and gold medley)
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/2 cup chopped white onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup veganaise (available at Whole Foods)
Freshly ground black pepper to taste

Add salted water to a saucepan to cover 2 inches above the potatoes. Bring to a boil and then reduce to simmer uncovered until potatoes are tender, around 15-20 minutes. Drain and cool. Whisk together the vinegar and salt until the salt is dissolved. Cut potatoes into 1 inch pieces, add the vinegar mix, and toss to coat. Add celery, onions, carrots, veganaise and salt/pepper to potatoes and stir gently to combine. Serve at room temperature or chilled.

The chilled potato salad is heavenly on a hot lazy day. Antony and I devoured the entire thing over the course of 4 hours on a Sunday afternoon. Sometimes happiness is as simple as potato salad.

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