With countless backyard barbecues and outdoor hangs, 2020 was the summer of the potato salad.
Ingredients
- 6 waxy potatoes
- 1/2 cup vegan mayo
- 1/4 cup dijon mustard
- 2 stalks celery, diced very small
- One white onion, diced very small
- 1 Tbsp small capers, roughly chopped, plus a splash of their juice
- Juice of one lemon or lime
- Generous handful of chopped fresh parsley
- 1/2 tsp smokey paprika
- 1/4 tsp celery seed (or a sprinkle of Ceasar rim spice mix)
- Salt and pepper
Directions
Cut the potatoes into large pieces. For a medium potato this usually means into 6 or 8 pieces, about one inch or bigger. Set them in a bowl of cold water after chopping to let the potatoes release some more starch.
Bring a large pot of salted water to boil.
While the water warms, mix your dressing together, saving a bit of parsley for garnish. Add the onion and celery to the dressing, so that the onion has time to sit in the acidic lemon and mellow out a bit.
After the water comes to a boil, drain the potatoes and carefully add them to the hot water.
Boil the potatoes for about 15 minutes, test for doneness with a fork and take them out as soon as they’re cooked through, before they start to go soft or loose their shape.
Drain the potatoes, add to a large container or bowl and let it all sit for another 15 minutes to cool a bit.
Pour the entire dressing over the potatoes and the gently toss to coat. Top with remaining parsley, salt and pepper.
Refrigerate the salad for at least an hour, until chilled. Serve and think about the summer that could have been.
Measuring Up 