Although we absolutely love vegan king Bryant Terry's pesto potato salad, sometimes you want something a bit more traditional to take to a picnic. This recipe is adapted from the original Betty Crocker version, but we use Vegenaise instead of mayonnaise and add some pickle, celery seed and dill for an extra kick.
Be warned: This creates an extreme amount of potato salad. If you're making it as a side dish, be prepared to eat spuds for days.
You will need:
1 5-pound bag potatoes (russet or Yukon gold are best for this adaptation) 2-3 cups Vegenaise (this is the creamiest, most mayonnaise-like of all the vegan versions, in our experience) 1 red onion 3-4 stalks celery 9 baby dill pickles (or 2-3 full-sized) -- about 2/3 cup chopped 2 tablespoons apple cider vinegar 2-3 tablespoons mustard 1/2 teaspoon dill 1/2 teaspoon celery seed Salt, cracked black pepper and paprika to taste
1. Heat a large pot full of water -- you can either use a steamer basket or boil the potatoes directly in the water.
2. Peel the potatoes.
Place the peeled potatoes in a medium to large bowl full of cool water so they don't brown while you chop them one by one.
Return them to the bowl after chopping into bite-sized pieces.
When the potatoes are chopped and the water is boiling, add them to the steam basket or directly to the water if you're boiling. Cover and cook for 25 minutes or so, until they are fork-tender but still firm. Meanwhile, start preparing the dressing.
3. Chop the celery into small pieces.
Finely chop the onion, too.
Chop the pickle, too (you can use relish if you prefer, or chop sweet pickles -- whatever is best for your tastes!).
When the potatoes are fork-tender but still hold their shape, it's time to turn off the stove.
Prepare a large bowl full of cold water.
Cool the potatoes in the water until they have stopped cooking and are cool enough to handle, then drain.
4. Place the Vegenaise in a large bowl.
Add the celery, onion and pickle to the bowl.
Add the dill.
Measure out the celery seed into the bowl.
Add the apple cider vinegar (you can use white vinegar, too).
Throw in the mustard.
Use your judgment with the salt, pepper and paprika.
5. Mix the dressing together until thoroughly combined.
Add about a third of the cooked potatoes to the dressing.
Gently fold the potatoes into the dressing until they are coated.
Add another third of the potatoes and gently fold together.
Continue until you've gotten all the potatoes in the bowl.
Dust with some extra paprika, if you like.
Cover and refrigerate for at least four hours, so the flavors can mingle.
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Like any potato salad, this one begs for experimentation with proportions, spices and mix-ins. Try white or yellow onion instead of red, for example, and sweet pickles or relish instead of dill.