You say potato, I say YES PLEASE!
For as much as I absolutely love a good potato salad, I don’t eat it that often (which needs to change pronto).
That probably has to do with the fact that I believe potato salad should be consumed during the warmer months, and I’m fairly picky about my potato preparation here.
Says the girl that still enjoys smoothies and shakes when it’s literally snowing outside.
Anywaysss.
A great potato salad should have some texture.
This isn’t mashed potatoes with mayo after all.
Plenty of acid to balance the creamy richness.
And a lot of herbs for a much welcomed fresh element.
Oh, and let’s not forget a subtle kick!
So, what does this extra special potato salad contain exactly?
Tender yukon golds (that still hold a little form), miraculous vegan mayo, stoneground mustard, fresh lemon juice, dill pickles + their juice, thinly sliced scallions or chives, flat-leaf parsley, dill on dill, spicy cayenne pepper, cracked black pepper, and pink sea salt!
Wooo.
No celery, red onion, or black olives over here…
P.S. As always, taste and adjust the ingredients to suit your needs.
P.P.S. If you have the time, let you potato salad rest, mingle, merry, and marry before chowing down—in the refrigerator of course.
Herby Vegan Potato Salad
Ingredients
- 2 pounds yukon gold potatoes (I used 4 medium-large yukon golds)
- 3/4 cup vegan mayo
- 2 tablespoons stoneground mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons dill pickle juice
- 1/4 cup finely chopped dill pickles
- 1/4 cup thinly sliced scallions (the green parts) or chives
- 1/4 to 1/3 cup finely chopped flat-leaf parsley
- 1/4 to 1/3 cup finely chopped fresh dill
- Ground cayenne
- Freshly cracked black pepper
- Pink sea salt
Instructions
- If you have large potatoes, cut them into fourths or sixths. Smaller potatoes can be cut in half. Make sure all of your potato chunks are similar sizes.
- Place the potatoes in a big pot of salted water, then bring to a boil.
- Gently boil until the potatoes are just fork tender. We want some texture in our potato salad (this isn't mashed potatoes).
- Drain the potatoes, then spread them out on a baking sheet to cool in the fridge to prevent overcooking.
- While your potatoes are cooling, in a medium-large bowl, whisk together the mayo, mustard, lemon juice, pickle juice, pickles, scallions, herbs, cayenne, black pepper, and salt. Start with a modest amount of salt, then add more once the potatoes are folded with the sauce.
- Once the potatoes are cool, gently fold the potatoes into the sauce, breaking up some potatoes and keeping some in chunks. I leave the skins on.
- Taste, and add more seasonings if you wish.
- Refrigerate for at least a half hour before serving, to allow the flavors to meld.