Perfect Plant-Based Potato Salad
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There’s nothing more perfect than a really good scoop of potato salad on a picnic plate. Or any plate for that matter! We packed this totally vegan version with a big, classic flavor and lots of tasty green things like peas, pickles, and fresh herbs. Starting with our garlic-and-onion flavored plant-based mayo makes the salad a snap: You’ll get the deep flavor, great texture, and lots of umami from a single ingredient.
- Total Time: 30 mins
- Yield: 8-10 servings 1x
Ingredients
Units
Scale
- 2 pounds (900g) small waxy potatoes, such as Yukon Gold or red bliss, scrubbed
- 1 tbsp (18g) plus 1/2 tsp (3g) kosher salt, divided
- 3/4 cup (180ml) Wicked Kitchen™ Garlic Vegan Mayo with Caramelized Onion
- 1/2 cup (70g) shallot or red onion, finely chopped
- 1 tbsp (15ml) white wine vinegar
- 1/8 tsp cayenne pepper
- 1 cup (140g) fresh or frozen green peas, thawed
- 3 celery stalks, thinly sliced
- 1/2 cup (80g) sweet pickles, diced
- 1/2 cup (12g) mixed fresh herbs (dill, parsley, chives or celery leaves), chopped
Instructions
- Halve the potatoes if they’re about the size of eggs and quarter them if they are much larger. Place in a large saucepan and cover by 1 inch (2.5cm) with cold water and add 1 tbsp (18g) salt. Bring to a boil over high heat; adjust the heat so the water just simmers and cook, partially covered, until the potatoes are just tender when pierced with the tip of a paring knife, about 15 minutes (don’t overcook them!). Drain and cool under cold water.
- Meanwhile, whisk the mayo, shallot, vinegar, cayenne, and remaining 1/2 teaspoon (3g) salt together in a large bowl. Add the peas, celery, and pickles.
- Pat the potatoes dry and cut them into bite-sized pieces. Toss them with the dressing. If you can, cover and refrigerate for at least 20 minutes and up to a day to allow the flavors to blend. Taste and adjust the flavor with more salt or vinegar, if needed. Fold in the fresh herbs just before serving.
Find it online: https://wickedkitchen.com/perfect-plant-based-potato-salad/