Potatoes are probably one of the most readily available produce out there. They are available all year long, and when prepared correctly, can be nutritious as well. They contain vitamin B6, potassium and vitamin C. Generally, nutrition and taste vary depending on the type of potatoes: from russet to red to purple potatoes, potatoes come in a lot of different varieties.
While everyone have their own concept of the ideal potato salad, I like my potatoes to be a little on the firm side with skins intact (more nutritious). I prefer to use red potatoes, purple potatoes or fingerling potatoes, but feel free to sub the recipe with your favorite potatoes. Be sure to pick organic potatoes, to avoid GMOs.
Here is my vegan potato recipe:
- 1 lbs. organic potatoes
- 1 cup of vegan mayonnaise (I use Grapeseed Oil Vegenaise®)
- 2 tbsp. pickle brine
- 1 1/2 tsp. sea salt
- 1/2 tsp paprika
- 11/2 tbsp. Swiss sweet mustard
- 1/4 tsp. ground black pepper
- 1 cup thinly chopped celery
- 1/2 cup peas (frozen or fresh)
- The best way is to steam whole potatoes, as it retains more of its water soluble vitamins (such as vitamin C) than boiling. But, you can also boil them as an alternative.
- To steam: steam potatoes in a large pot ~10 minutes
- To boil: cook whole potatoes with water in a pot in medium heat until the water boils. Reduce heat to low and simmer until potatoes are tender, about 10 minutes.
- Cool the potatoes.
- If you are using frozen peas, make sure to boil or steam the peas first (~3 minutes).
- Cut the potatoes into bite size cubes.
- Add the cut potatoes along with celery and peas in a mixing bowl. Season with salt and mix.
- Add the rest of the ingredients and toss gently.
- Cover and refrigerate the potato salad for at least an hour. Serve chilled or at room temperature.