1

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

2

SALAD
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)

DRESSING
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

3

INSTRUCTIONS:

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.

4

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.

5

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.

6

CHEF’S NOTES:
• 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.

Ingredients

Directions

1

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

2

SALAD
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)

DRESSING
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

3

INSTRUCTIONS:

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.

4

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.

5

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.

6

CHEF’S NOTES:
• 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.

Andy’s Favorite Potato Salad
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