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While I understand how eating vegan can be quite healthy for a person, I love dairy way too much to be able to do that. That said, I do find some tasty side dish recipes in vegan cookbooks. Today while perusing Caitlin Shoemaker’s latest book, Simply Delicious Vegan, I came across this recipe for potatoes (one of my favorite vegetables), and had to give it a try.
Because I am who I am, I changed up her recipe to suit my own tastes. I prefer
creamier potato salad, so cut back on the potatoes by half. I like the zing of
vinegar, so I doubled that amount, and used Duke’s mayonnaise because, well, for
me, there’s only Duke’s and nothing else. With the changes, I found this
quite tasty. But cooking is all about experimentation, and suiting your own
tastes. Make my recipe, make Caitlin’s, or simply make your own.
Rosemary Potato Salad
Adapted from Simply Delicious
Vegan
1 1.5-lb. bag Melissa’s Baby
Ruby Gold potatoes
1 t. salt
2 ribs celery, diced
For the dressing:
½ c. Duke’s mayonnaise
1 T. Dijon mustard
2 T. apple cider vinegar
1 clove garlic, finely minced
½ t. chopped fresh rosemary
½ t. chopped fresh thyme
½ t. freshly ground black pepper
¼ t. salt*
* I used Hawaiian red
Wash potatoes and cut into 1” pieces.
Place potatoes and salt in a large pot and fill with water. Bring to a boil
over high heat. Once boiling, reduce heat to medium-high, and cook for eight
minutes until the potatoes are tender. Drain and immediately rinse with cold
water to stop from cooking further.
While the potatoes are cooking make the dressing. Place all dressing
ingredients in a small bowl and whisk until combined. Season with additional
salt and pepper, to taste, if necessary.
When potatoes have finished cooking combine potatoes, celery, and dressing.
Toss well to coat. Place in the refrigerator for 15 minutes to cool, overnight
to thoroughly meld flavors. Serve chilled; leftovers will keep in the fridge
for up to five days.
3 comments:
Healthy vegan? Well, it could be if you compare it with SAD diet. Those baby gold potatoes look so cool.
I haven't made potato salad in a long time - the addition of fresh herbs sounds so good. Never tried Duke's...I usually buy an avocado oil mayo. But never fear! I love trying new things, so I will pick some up!
Pattie this looks wonderful. My SIL has always made the best potato salad and although she shared the recipe, there were only guess-timates at the measurements, so I've had to work at it. I swear she uses an entire jar of mayonnaise. It's so creamy, and even my kids love it! Anyway, as much as I love hers, I do crave a potato salad like this one, with that bit of vinegar and especially the rosemary.
Duke's Mayonnaise - yes, yes, yes - it's the only one we use. I even have their cookbook. ;)
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