ABOUT THE RECIPE:
No doubt about it, potato salad is perennially popular for picnics and summertime meals. This recipe is easily doubled or tripled to feed a crowd.
Makes 4 to 6 servings
INGREDIENTS:
10 to 12 medium/small red potatoes, scrubbed well, and cubed (do not peel)
2 large carrots, diced (peeling is optional)
1 to 2 stalks celery, with leaves, chopped
1⁄2 cup sliced green and/or black olives ( 1⁄4 cup of each is nice!)
1⁄2 cup vegan mayonnaise, plus more as needed
1 to 2 tablespoons Dijon mustard
2 teaspoons Italian seasoning blend
1 teaspoon brown or cane sugar
1⁄2 teaspoon salt
1⁄2 cup chopped fresh parsley
1⁄4 cup chopped fresh basil (optional)
Freshly ground black pepper
Tomatoes, for garnish (optional)
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, 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 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 tomatoes and basil or parsley sprigs, if desired.
Ingredients
Directions
ABOUT THE RECIPE:
No doubt about it, potato salad is perennially popular for picnics and summertime meals. This recipe is easily doubled or tripled to feed a crowd.
Makes 4 to 6 servings
INGREDIENTS:
10 to 12 medium/small red potatoes, scrubbed well, and cubed (do not peel)
2 large carrots, diced (peeling is optional)
1 to 2 stalks celery, with leaves, chopped
1⁄2 cup sliced green and/or black olives ( 1⁄4 cup of each is nice!)
1⁄2 cup vegan mayonnaise, plus more as needed
1 to 2 tablespoons Dijon mustard
2 teaspoons Italian seasoning blend
1 teaspoon brown or cane sugar
1⁄2 teaspoon salt
1⁄2 cup chopped fresh parsley
1⁄4 cup chopped fresh basil (optional)
Freshly ground black pepper
Tomatoes, for garnish (optional)
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, 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 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 tomatoes and basil or parsley sprigs, if desired.
