Heirloom Potato Salad with Vegenaise®
Heirloom Spuds.
I snatched up a bag of those cute little potatoes at the market yesterday. You know the ones I'm talking about. Those baby sized spuds as cute as a button. In Easter egg colors like custard and purple and pink. So sweet and adorable you want to cradle the bag and speak in your talking-to-kittens voice. Heirloom root vegetable deliciousness. Yeah, you shell out a little extra cabbage for these pretty babies, true. But I say, live a little.
Indulge in excellent ingredients.
I snatched up a bag of those cute little potatoes at the market yesterday. You know the ones I'm talking about. Those baby sized spuds as cute as a button. In Easter egg colors like custard and purple and pink. So sweet and adorable you want to cradle the bag and speak in your talking-to-kittens voice. Heirloom root vegetable deliciousness. Yeah, you shell out a little extra cabbage for these pretty babies, true. But I say, live a little.
Indulge in excellent ingredients.
You only got one life.
How many summers have you got left? How many picnics are allotted you? How many potato salads? If you don't subscribe to reincarnation, the answer is, too few. And if you do trust in the belief that you're destined to come around this way again, what's to guarantee you'll even be making potato salad? Maybe you'll be reborn into a village where noshing on nightshades is considered hellacious. You could be scorned. Forced to wear a giant red P stitched to your garment for the cursed Potato Eater moniker (that is, if you're born into an English speaking clan who uses the letter P and sports garments at all; if not my Darling, the alternative might involve a tattoo and an all together different alphabet). In other words, you know what you got. Even though we all, I'm sorry to tell you, forget this. Chronically.
We have today.
Or more accurately, we have NOW. This moment. So when these buttery creamy little roots show up at your market, you should only do one thing (yes, I used the word should, so sue me). Get a bag of these delightful petite spuds and make this super easy vegan potato salad. You won't be sorry. You'll be happy.
Which, in my book, is worth its weight in gold.
Easy Vegan Heirloom Potato Salad Recipe
The smooth- and dare I say- buttery taste of these tiny heirloom potatoes needs almost no seasoning. Seriously. I didn't add anything that might overpower their distinctive fresh potato flavor. You can always add a little diced red onion, if you like. But I suggest letting these potatoes shine. Try only sea salt and a touch of lemon juice before you add onion (or any other strong seasonings you may habitually reach for). A dab of Vegenaise® to moisten brings enough creaminess to this simple summer salad.
Ingredients:
1 bag heirloom potatoes in multi-colors (roughly enough to feed four)
1 bag heirloom potatoes in multi-colors (roughly enough to feed four)
Sea salt and ground pepper, to taste
Fresh lemon juice, as needed
Vegenaise® or your favorite vegan eggless mayo*
Fresh chopped parsley
Instructions:
Scrub the little potatoes and slice them into half-inch pieces. Toss them into a pot and cover with fresh cold water. Add a dash of sea salt. Cover and bring to a boil. Lower the heat to a constant high simmer and cook the potatoes until they are fork tender. This doesn't take long- maybe 15 minutes or so. Don't over-cook them till mushy.
Scrub the little potatoes and slice them into half-inch pieces. Toss them into a pot and cover with fresh cold water. Add a dash of sea salt. Cover and bring to a boil. Lower the heat to a constant high simmer and cook the potatoes until they are fork tender. This doesn't take long- maybe 15 minutes or so. Don't over-cook them till mushy.
Drain the cooked potatoes.
While they are still warm, dump the potatoes into a bowl and season with sea salt and ground pepper, to taste. Sprinkle with a little fresh lemon juice (or use a light, mild vinegar if you prefer) and toss to mix. Add in a spoonful of the Vegenaise® and mix gently. Start with a little- and add a little more if you need it. I find a little goes a long way. Use enough to moisten, but don't make the potatoes swim in it.
Add in fresh chopped parsley, to taste.
Cover and chill for an hour, till serving. Before serving, taste test and adjust seasonings if necessary- more sea salt, pepper, or eggless mayo, etc.
Serves 4.
Note*
See my own vegan egg-free mayo made with olive oil here.
Recipe Source: glutenfreegoddess.blogspot.com
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More spud love from food bloggers:
Potato-Green Bean Salad with lemon and Basil at FatFree Vegan Kitchen
Potato Salad with Summer Herbs and White Wine Vinaigrette at Andrea Meyers
