Vegan Potato Salad

The Tardy Vegan
By Donna Plunkett

Vegan Potato Salad with Mustard Vinaigrette

Summer in Colorado is one of my favorite times of the year. Days are warmer and longer; and I love spending time in my garden, barbecuing and entertaining outside on our deck. Foods that are lighter and cold are more appealing in the summer especially with the abundance of fresh fruits and vegetables. I tend to make more cold salads, soups and grilled vegetables, which don’t require a lot of heating up the oven on hot days.

One of my childhood favorites was my Mom’s potato salad. She would make a huge bowl of potato salad with peeled boiled potatoes, chopped hard boiled eggs, chopped onions, chopped celery, chopped pickles with a mayonnaise, yellow mustard, vinegar dressing. She had no written recipe; the secret was the right consistency of the dressing ingredients and of course, “the taste”. It always turned out perfect.

As a Vegan, I have tried to recreate her recipe using Vegan mayonnaise and eliminating the eggs, but it never tasted as good as Mom’s; so I began a quest to find a Vegan Potato Salad that tasted good that both my Vegan and non Vegan family and friends would like. This one has been my favorite for several summers.

I found this recipe online by the Ordinary Vegan at www.ordinaryvegan.net. I have tweaked it by adding scallions and using less olive oil and salt and not adding any Vegan mayonnaise. I also use white wine vinegar instead of red wine vinegar.

I think serving it warm brings out the flavors, but serving it cold is a great make ahead dish.

Serves 8 to 10 Servings
Ingredients:

• 4 lbs. red potatoes, unpeeled and cut into cubes
• 3 cups chopped celery
• 4 scallions white and green parts finely chopped
• 1 cup chopped red onions
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh tarragon (or 1 teaspoon dried)
• 1/3 cup white wine vinegar
• 2 tbsp. Dijon mustard
• 1 tsp. maple syrup
• 1 tbsp. lemon juice
• ½ cup extra-virgin olive oil
• 1 tsp. salt
• 1 tsp. black pepper

1. In a large saucepan, place potatoes in salted water. Bring to boil, cook just until tender when pierced with a fork, 20 or more minutes. Check often so they don’t get mushy.
2. Whisk vinegar, lemon juice, mustard, salt, pepper and olive oil in a large bowl. Taste and adjust seasonings. Add warm potatoes, celery, scallions, red onions, parsley and tarragon and toss. Garnish with fresh chopped tarragon and parsley. The salad can be served warm (if you like warm potato salad) or cover and refrigerate.

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About the Author

Donna Plunkett and her husband, Terry, retired to the “Big City” five years ago after living in Colorado Springs for 42 years. After our children grew up and left home after college and our parents passed, we decided to make the move to Denver. We absolutely love everything Denver has to offer; the arts and cultural events, restaurants, parks, hiking and biking trails, the Rockies games and especially how friendly everyone is here.

Before retiring, Donna was an Administrative Assistant to the Executive Director of a Visual Arts Foundation.

In our spare time, my husband and I love traveling to new places, spending time with our children and grandchildren, walking, exercising (especially Essentric’s classes) and enjoying everything Denver has to offer.

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