Classic Potato Salad
4 servings | Makes 4 cups | 25 min
Our Classic Potato Salad is light and satisfying. It has the trifecta: pickles, onions, and celery—together, it is sublime!
Ingredients.
4 cut medium diced (bite size) Yukon gold potatoes* (Approximately 4 ½ cups)
½ cup small diced white onion
⅓ cup small diced celery
⅓ cup minced dill pickle
½ cup vegan mayo
½ tablespoon dijon mustard
1 teaspoon coconut sugar**
1 teaspoon salt
¼ teaspoon ground black pepper
*Any potato will do we prefer those with thin skin
** substitute any sugar you’d like
A note on this one: Not all potatoes are the same. Some are starchy and some are waxy. Some are sweet and bright and some are heavy. Yukon gold potatoes are fairly easy to find and are sweet with a slightly waxy texture. Red and white potatoes are a good substitute.
Equipment & Pantry.
Steps.
In a large stovetop pot, bring salted water to a boil (use about 2 teaspoons of salt). Add potatoes and cook for 12-14 minutes, until fork-tender. Strain and rinse with cold water.
Let cool for 30 minutes.
Take about a quarter of the potatoes and mash them and then mix back in with whole potatoes (mashing them adds a nice creamy texture)
In a small bowl, whisk together ½ cup onions, ⅓ cup celery, ⅓ cup pickles, ½ cup vegenaise, ½ tablespoon dijon mustard, 1 teaspoon coconut sugar, 1 teaspoon salt, and ¼ teaspoon black pepper to make dressing.
Pour dressing over cooled potatoes and stir to incorporate.
Serve chilled.