Creamy Vegan Fingerling Potato Salad Recipe

Creamy Vegan Fingerling Potato Salad Recipe

Creamy, delicious, and 100% vegan

YIELD: Serves 4 to 6

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes



1 1/2 pounds fingerling potatoes (such as La
Ratte or Russian Banana), cut into 1/2-inch disks

1/2 pound yukon gold potatoes (about 1 large),
peeled, quartered lengthwise, and cut into 1/2-inch slices

Kosher salt

2 1/2 tablespoons white wine vinegar, divided

1 tablespoon whole grain mustard

1 tablespoon pickle relish

1 tablespoon sugar, plus more as desired

2 small shallots, one minced (about 1/4 cup),
one thinly sliced (about 1/4 cup)

1/4 cup extra-virgin olive oil, divided

1 tablespoon capers, rinsed, drained, and
roughly chopped

2 stalks celery, finely diced

1/4 cup roughly chopped fresh parsley leaves




Place potatoes, 1 tablespoon salt, 1 tablespoon
vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high
heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer
and cook until potatoes are completely tender and show no resistance when poked
with a paring knife or cake tester, about 17 minutes. Drain potatoes, reserving
1/2 cup of cooking liquid. Immediately toss potato pieces with 1/2 tablespoon
vinegar and set aside.

Combine reserved cooking liquid with remaining 1
tablespoon vinegar, mustard, relish, sugar, and minced shallot in a large bowl.
Add 5 to 6 pieces of cooked Yukon gold potato. Mash with a potato masher until
smooth. Whisking constantly, add 3 tablespoons olive oil. Fold in capers,
celery, sliced shallot, parsley, and potatoes. Season to taste with salt and
more sugar if desired. Serve immediately, drizzling with remaining olive oil or
refrigerate for up to three days. Allow to come to room temperature before

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