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  • Writer's pictureCheryl Ferguson

Rustic Potato Salad

This recipe comes from Terry Sargent's 2023 cookbook "Vegan Barbecue".



This book is super interesting (thank you to my dear husband for this lovely Christmas gift) and includes some very intriguing "from scratch" fake meats like the ribs you see pictured above that might make a blog appearance soon....


But today we delve into a BBQ-ready Rustic Potato Salad, which tasted as good in the dead of winter as it would on a summer picnic table!


Ingredients:



2 pounds small red potatoes, skins on, cubed or sliced

1 Tbsp salt

3 stalks of celery, chopped

chopped fresh parsley

chopped scallions, green and white parts

freshly ground black pepper


Dressing:

1/4 cup extra-virgin olive oil

1/2 cup coarsley chopped parsley (lightly packed0

1/3 cup coarsley chopped scallions, green and white parts

2 Tbsp lemon juice

1/2 cup vegan mayonnaise

2 tsp dijon mustard

2 cloves garlic coarsley chopped (I used minced)

Fresh ground black pepper


Instructions:

Wash and cut up the potatoes. The instructions state to "slice into 1/4 inch rounds", but I cubed them instead - your choice!



Combine potatoes and salt into a large pot (Dutch oven or equivalent) and cover with water by one inch over the surface of the potatoes.


Bring to a boil over high heat, then reduce heat to medium-low and cook for 5-6 minutes until fork-tender. Reserve 1/4 cup of cooking water before draining. After draining, transfer the potatoes to a large mixing bowl.

Chop the veggies to prep them for the salad.



Dressing:

Combine olive oil, parsley, scallions, lemon juice, mayonnaise, mustard, garlic and black pepper in a food processor or blender, and process until parsley and scallions are finely chopped and everything is combined.





Drizzle the dressing over the potatoes and mix gently.



Let the potatoes soak up the dressing for 10 minutes, tossing gently every now and then before adding the celery, the additional parsley and scallions. Add additional salt and pepper if desired.



Serve immediately, or refrigerate for several hours before serving.



Simplicity rating: ⭐⭐⭐⭐⭐ Very simple if you have a food processor or blender!

Vegan rating: ⭐⭐⭐⭐⭐ Delicious - would be even better with the addition of a bit of finely diced dill pickles!

Carnivore rating: ⭐⭐⭐⭐⭐


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