Creamy (and Vegan) Potato Salad!
I would eat more BBQ if the sides were like this. My friend Guli says to always stay away from the potato salad at potlucks! Well this one, you don't have to because there is no mayo in it. However, it is even more creamier and delicious that one would expect. Here you go: 2 lbs of organic, mixed fingerling potatoes 1/3 cup quality, organic olive oil (first and cold pressed) 1 tsp org tumeric powder 4 large, org cloves garlic 3 tbsp Bragg's apple cider vinegar 2 tbsp white vinegar 2 tbsp nutritional yeast 1 tbsp Himalayan sea salt 1 tsp Herbamare sea salt (to taste) 1 medium size org shallot 2 ribs diced org celery 1/4 cup org curly parsley 2 tbsp diced, org capers 1/2 tsp freshly ground black pepper 2 tbsp coconut sugar (or honey) Take fingerling potatoes, put in bowl and cover with water. Add white vinegar and let soak for 15 minutes. This will clean the potatoes, but also will be a quick brine. Rinse and then cut potatoes into bite size pieces. Bring water to a boil and add in 1/2 of the ACV and the Him sea salt to the water and add potatoes. Cook for 15 - 18 minutes, depending on the variety of potato and size. For sauce: In a mini Cuisinart, blend half of olive oil with, garlic, turmeric, 1/2 of Herb salt, sugar, pepper, nutritional yeast, touch of ACV and mustard. I prefer to do my garlic and oil first to get the garlic totally pureed. Add all but a few tsp of olive and blend again. On the side: Chop shallots, capers, celery and parley and put to the side. Potatoes: Before draining save 1/4 cup of boiling liquid. Drain and put in bowl. Immediately coat with the remaining touch of olive oil and Herb salt and the remaining ACV. This will infuse into the potatoes while they are still steaming. After a few minutes, fold in the chopped veggies, with the exception of the parsley. This will take the crunch off the celery, as the goal here is creamy with a slight tenderness. After a minute or two, fold in 1/2 of the sauce. This should coat nicely. It will absorb, but not be dry. After another minute, add in the rest of the sauce and the parsley. Taste and add a touch of salt if needed. Enjoy. Remember, one can get creamy without mayo. Reserve the liquid for the next day if it needs a little moisture. A few tbsp should do the trick without compromising taste. And without fail, the next day, all potato salad needs a touch of salt. The garlic, shallots, turmeric, ACV and parsley are excellent for your immune system and alkalizing the body. And never let anyone tell you that potatoes are bad for you. A potato salad that leaves you feeling and looking great.
