American · Sides
Creamy Vegan Fingerling Potato Salad
Fingerling potatoes in a sweet-tart vinaigrette made extra-creamy with the addition of potato cooking liquid and mashed yukon golds. Creamy, delicious, and 100% vegan.
Ingredients
Serves 6- 1 ½pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
- ½pound Yukon Gold potatoes, peeled, quartered lengthwise, and cut into 1/2-inch slices
- Kosher salt
- 2 ½tablespoons white wine vinegar, divided
- 1tablespoon whole-grain mustard
- 1tablespoon pickle relish
- 1tablespoon sugar, plus more as desired
- 2 smallshallots, 1 minced , 1 thinly sliced
- ¼ cupextra-virgin olive oil, divided
- 1tablespoon capers, rinsed, drained, and roughly chopped
- 2stalks celery, finely diced
- ¼ cuproughly chopped fresh parsley leaves
Method
- 01
Place potatoes, 1 tablespoon salt, 1 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes, reserving 1/2 cup of cooking liquid. Immediately toss potato pieces with 1/2 tablespoon vinegar and set aside.
- 02
Combine reserved cooking liquid with remaining 1 tablespoon vinegar, mustard, relish, sugar, and minced shallot in a large bowl. Add 5 to 6 pieces of cooked Yukon gold potato. Mash with a potato masher until smooth. Whisking constantly, add 3 tablespoons olive oil. Fold in capers, celery, sliced shallot, parsley, and potatoes. Season to taste with salt and more sugar if desired. Serve immediately, drizzling with remaining olive oil or refrigerate for up to three days. Allow to come to room temperature before serving.