ABOUT THE RECIPE:

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.

MAKES 4 TO 6 SERVINGS

INGREDIENTS:

10 to 12 small to medium red potatoes, cubed
2 large carrots, diced (peeling is optional)
2 to 3 stalks celery, with leaves, chopped
1⁄2 cup sliced green olives (with pimento) or black olives
1⁄2 cup vegan mayonnaise, plus more as needed
1 to 2 tablespoons Dijon mustard
2 teaspoons Italian seasoning blend
1 teaspoon maple syrup or brown sugar
1⁄2 teaspoon sea salt
1⁄2 cup chopped fresh parsley
1⁄4 cup chopped fresh basil (optional)
Freshly ground black pepper
Basil or parsley sprigs, for garnish

INSTRUCTIONS:

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, maple syrup or 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. Garnish with basil or parsley sprigs, if desired and serve.