Country-Style Red Potato Salad
Makes 4 to 6 servings
No doubt about it, potato salad is perennially popular for picnics and summertime meals. For a more rustic version that’s also more nutritious, try leaving the skins on the potatoes. This recipe is easily doubled or tripled to feed a crowd.
10 to 12 small red potatoes, peeled and cubed
2 large carrots, diced
2 to 3 stalks celery, with leaves, chopped
1⁄2 cup sliced green or black olives
1⁄2 cup vegan mayonnaise, plus more as needed
1 to 2 tablespoons dijon mustard
2 teaspoons italian seasoning
1 teaspoon brown sugar (optional)
1⁄2 teaspoon sea salt
1⁄2 cup chopped fresh parsley
1⁄4 cup chopped fresh basil (optional)
Freshly ground pepper Paprika, for dusting
Tomato wedges, for garnish
Dill sprigs, for garnish
Steam the potatoes until tender but still slightly firm, about 8 minutes. Transfer to a large bowl and let cool until slightly warm. Add the carrots, celery, and olives and stir gently until well combined.
Put the vegan mayonnaise, mustard, italian seasoning, brown sugar, and salt in a small bowl and whisk to combine. Add to the potato mixture and stir gently until well combined. Add the parsley, optional basil, and pepper to taste and stir gently until evenly distributed.
Cover and refrigerate for 2 to 12 hours. Check the consistency before serving; if the mixture seems dry, stir in a bit more vegan mayonnaise, 1 tablespoon at a time. To serve, sprinkle paprika over the top. Garnish with tomato wedges and dill sprigs if desired.
RECIPE: EPISODE #105
THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company