Friday, April 24, 2009

Vegan Potato Salad with Herbs and Pickles

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I'm going away on a long vacation in a few days. We're trying to deplete the fridge of anything perishable. I've got some herbs, some red potatoes and some pickles. Hm....
  • 1 pound of red potatoes
  • 2 tablespoons of cilantro, chopped fine
  • 2 tablespoons of parsley, chopped fine
  • 1/4 cup of scallions, chopped fine
  • 1 teaspoon of dried dill leaves
  • 1 tablespoon of mustard
  • 3 tablespoons of extra virgin olive oil
  • 1 large spear of dill pickle, chopped
  • 1 tablespoon of pickle brine
  • 2 teaspoons of lemon juice
  • salt and pepper to taste
Boil potatoes in a large pot for about 20 minutes or until a paring knife can be inserted with little resistance. Drain cooked potatoes. When the potatoes are cool enough to handle, cut them into bite size pieces. Whisk together pickle brine, lemon juice, olive oil, mustard, salt and pepper. Add cooked potatoes, dill pickle, chopped scallions, parsley, cilantro, and dry dill. Toss to combine.

This potato salad is unlike any other potato salad that I've ever had. It is still creamy despite the lack of mayonnaise. The pickles replace crunchy celery stalks in a regular potato salad. It is a very interesting (and vegan) alternative to the normal potato salad. Next time, I will consider grating a small clove of garlic into the dressing to add another flavor component.

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