Great Gluten-Free Vegan Eats by Allyson Kramer

Author:Allyson Kramer
Language: eng
Format: epub, mobi
Publisher: Rockport Publishers
Published: 2012-04-06T16:00:00+00:00

This recipe for potato salad emulates the same recipe that my mother still makes to this day. Mine has a few extra add-ins and no animal products, but the flavor and texture are exactly as I remember as a child.

YIELD: 10 SERVINGS, ABOUT 1 CUP (225 G) EACH

5 pounds (2.3 kg) Yukon gold potatoes, cut into 1-inch (2.5 cm) cubes

1/2 cup (120 ml) apple cider vinegar

5 tablespoons (70 ml) yellow mustard

2 cups (450 g) vegan mayonnaise

1/2 teaspoon sea salt

1 teaspoon celery salt

1/2 cup (75 g) minced red bell pepper

6 stalks celery, chopped to equal about 1 cup (150 g)

1 tablespoon (15 g) sweet relish

Paprika, to taste

Black pepper, to taste

Fill a large pot of water about halfway full with water, add 1 to 2 teaspoons sea salt and bring to a rolling boil. Carefully add the potatoes and return the water to a rolling boil. Begin timing your potatoes when the water has returned to a full boil. Cook for about 7 minutes or just until they can be pierced with a fork, but do not fall apart. These potatoes should not be cooked to the same consistency as you would cook mashed potatoes; you want them slightly less done than that.

Transfer the potatoes to a colander and drain well. While still in the colander, douse with vinegar, being sure to evenly cover. Place a plate under the colander and one on top to cover and place in the refrigerator until well chilled, about 2 hours.

Transfer the potatoes to a large mixing bowl and stir in the mustard, vegan mayonnaise, 1/2 teaspoon sea salt, celery salt, minced red bell pepper, celery, and relish. Stir well. If the potatoes seem to have held their shape too much, smash a few gently with a fork and then stir to once again incorporate the dressing.

Top with a good amount of paprika and fresh cracked black pepper. Serve very cold.

RECIPE NOTE

The cooking time on the potatoes is imperative to making the perfect potato salad. They should be easy to pierce with a fork, but not so fork-tender that they fall apart when stirred. A nice middle ground should be met, so that just a few potatoes break apart, creating a good base for the rest of the potatoes to swim in.

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