ABOUT THE RECIPE:
My husband loves this potato salad so much that I just had to name it after him. A real crowd-pleaser, Andy’s Potato Salad uses tender red potatoes, combined with crisp carrots and crunchy celery all smothered in a sassy vegan mayonnaise sauce.
MAKES 6 SERVINGS
9 cups cubed red potatoes, cut into 1-inch pieces
5 medium carrots, peeled and diced
4 medium stalks celery, with leaves, diced
3/4 cup queen green olives with pimento, diced (see note)
6 tablespoons vegan mayonnaise, plus more as needed
3 tablespoons Dijon mustard, plus more as needed
1 teaspoon maple syrup
1 teaspoon dried parsley, or 1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil, or 11/2 tablespoons chopped fresh basil
1/4 teaspoon sea salt, plus more as needed
Freshly ground black pepper, to taste
Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3 inches of cold water, then add the red potatoes. Cover, bring to a boil and steam 25 minutes or until fork tender. Transfer the potatoes to a large bowl and let cool about 30 minutes (see note). Add the carrots, celery and olives to the potatoes, and gently stir to combine.
Put all of the dressing ingredients into a small bowl and briskly whisk to combine. Pour the dressing over the potato mixture and gently stir to thoroughly coat. Add more vegan mayonnaise and/or Dijon mustard, to taste, if the salad seems dry.
Taste and add more salt and several grinds of black pepper, if desired. Cover and refrigerate for at least 3 hours, or up to 24 hours before serving. The dressing will be absorbed into the potatoes as the salad chills, so if it seems dry, right before serving, add more vegan mayonnaise and/or Dijon mustard, to taste.
• You may use black olives or pitted Kalamata olives in place of the green olives, if desired.
• You may cook the potatoes in advance, cover and refrigerate them for up to 12 hours before preparing the recipe.