Vegan Tri-Potato Salad

Tuesday, August 16, 2016

Tri-potato? Because one will just be monotonous. Because every varietal brings its own uniqueness to it. Because, with the skins, it looks really pretty. And because these are all the potatoes I had in the kitchen. LOL! Though now, there's no other way I'd do potato salad.

First, let's cover skins. 99% of the time, I keep skins on. Why? Nutrition. Iron and potassium, and loads of fibre. Fact: gram for gram, the skin provides five times the fibre as the same weight of potato flesh! So yes, keep the skins on. But please, scrub them really vigorously first.

Now varietals. I usually have to keep googling the different potatoes I need to cook different foods and now narrowed it down to this equation, which I keep in my notes...

Thick skinned = mealy/floury = high starch = baking / mashing = ideal for french fries
Thin / smooth skinned = waxy = low starch = hold their shape = boiling / steaming = ideal for salads

Hope this helps you novice cooks, like myself.

Next ... prep. It's faster and easier to chop the potatoes first, rinse them twice to get the extra starches out, then boil them.

Finally, flavouring. Some recipes use chopped onions or scallions, I don't really dig raw onions in salads, that's why we do celery and green onions. Herb-wise? I'm satisfied with parsley, but some recipes call for dill or tarragon, and you could do that too. Whatever you have in your fridge or pantry will work.

Oh, and yes, this is a vegan potato salad because I found a miracle vegan mayonnaise that I actually like ... Vegenaise. Yaaay! This opens up so many possibilities. First vegan butter, now vegan mayo. Nice! I'm tarting to convert most of my recipes into vegan. This makes my plant based daughters really really happy!

1 kg (2 lb) assorted (more waxy potatoes)
1 tbsp salt
1/2 cup Vegenaise (egg-free mayonnaise)
2 tbsp mustard
2 celery stalks, diced
1 tbsp celery salt, or to taste
Generous amount of freshly ground pepper
2 stalks green onions, sliced
fresh (or dried) parsley

To top:
1 stalk green onion, thinly sliced
Sprinkling of dried chilli flakes
Freshly ground pepper
Fresh parsley

1. Scrub the potatoes vigorously, then cut them into 2 cm chunks. 
2. Place in a colander and rinse twice to wash off the excess starch.
3. Transfer the potato chunks in a large pan and fill it with cold water, immersing them with an inch of water.
4. Sprinkle the salt on top and bring to a boil over medium high heat.

5. After it comes to a boil, reduce the heat and simmer until the potatoes are tender. This may take about 10-15 minutes. You can test this by piercing them with a skewer or a fork.
6. Drain the potato chunks onto a colander and run cold water on them.
7. Set aside for 15-20 minutes, rinsing them with cold water now and then to speed up the cooling. 
You do want to eat this for dinner, don't you?

9. When cooled, place on a large bowl, then gently toss with the mayo, mustard, celery, and the seasonings. 
10. Taste, and adjust if needed. 
11. Cover with a plastic wrap and store in the refrigerator until ready to serve.
12. Before serving, sprinkle green onions, freshly ground pepper and chilli flakes.

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