This potato salad is everything you want out of the classic American version; creamy and rich, while tangy and cool. It's loaded with fresh herbs, spices, and the perfect medley of diced vegetables. To make this salad over the top and better than the rest, I add avocado and shiitake bacon to make it fully loaded. Make sure to bring this to your next cookout or summer picnic and you will be loved. I promise.
Makes 6 - 8 servings, gluten free, nut free, and soy free option
PREPARE THE POTATOES:
4 cups russet potatoes, peeled and diced
4 cups red new potatoes, not peeled and diced
One large pot of water
2 tablespoons sea salt
2 tablespoons organic sugar
2 tablespoons rice wine vinegar
Add all of these ingredients into your large pot of water and turn the heat on high. Bring to a boil. Once at a boil, cook for 6-8 minutes, or until the potatoes are tender with a fork. You want them to keep their shape, so don't over cook them. Adding the sugar and salt season the potatoes, while the vinegar prevents them from overcooking.
Strain the potatoes in a colander and toss them in a bowl with:
1 tablespoon good olive oil
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1 garlic clove, finely minced
Mixing the hot potatoes with the oil and spices allow them to marry. Cover loosely with a piece of foil or cloth and place in the fridge to cool. Waiting to add the mayo based dressing until then is ideal, as this doesn't heat or cook the mayo.
MIX THE DRESSING:
1 cup of vegan mayo (ideally homemade or 'Vegenaise' or 'Just Mayo')
3 tablespoons whole grain mustard
1/2 cup celery, diced
1/2 cup carrots, diced very small*
1/2 cup red onion, diced small*
3 tablespoons green onion, sliced or cut with scissors into small circles*
2 tablespoon parsley, chopped fine*
1 teaspoon agave or sugar
3 tablespoons nutritional yeast
1/4 teaspoon onion powder
1 tablespoon fresh lemon juice
*reserve some to sprinkle on top before serving
Whisk everything together and set the dressing in the fridge covered until the potatoes are cool.
Once the potatoes are cool, gently fold them into the dressing and toss until evenly coated. Taste the mixture. Lastly, add your salt. I used 1/2 teaspoon sea salt, and you can use more or less to taste. Start with 1/4 teaspoon and see. Although I recommend using 1/2 teaspoon, I also recognize that this is personal preference. Once seasoned to your liking, store covered in the fridge over night or for a couple of days. You can serve this salad immediately, but it's better the next day.
Use some of the reserved chopped parsley, green onions, red onions, carrots. Right before serving, slice one avocado into medium sized chunks (a little smaller than the potatoes chunks). I highly recommend adding shiitake bacon on top of this salad.
PLATE AND SERVE
It's best to wait to add your garnishes right before serving for maximum presentation of color and to not make the shiitake bacon soft.
To finish, separate individual servings or spread into a large tray maximizing surface area for toppings. Next, sprinkle shiitake bacon, green onion, red onion, parsley, carrots, and diced avocado on top. Lastly, add fresh black pepper. Enjoy!