If you are what you eat than I am 100% a potato. There’s no question about it. I love to eat potato anything – mashed, baked, shepherd’s pie, hash browns, chips, scalloped, soup, curry, fries. Then there’s the traditional potato salad. Basically anything and everything potato, I love it. I am salivating while writing this, by the way.
By now, you all should know that I like to customize just about any recipe to suite my taste buds (as should you all). Well, that is exactly what I have done with this recipe. I found a great potato salad recipe and modified it to exceed all of my expectations. And oh boy does it ever – creamy, tarty, flavourful, POTATOES! Okay, okay enough suspense. Here is the recipe:
Total time to make: 1.5 hours (approximately)
4 cups of russet potatoes
3.5 TBSP of Veganaise
2.5 TBSP of pickle juice
2 grated of pickles
2 TBSP of grated red onion
2 TBSP of Dijon mustard
1 TBSP of whole grain mustard
1 grated carrot
1/4 tsp of paprika
1/2 tsp of salt
Peel, cut and boil the potatoes until fork tender. While the potatoes are boiling, prepare the rest of the ingredients and combined them together. Once the potatoes are finished, set aside to cool. Once the potatoes have cooled down, add them into the sauce mixture. The longer you marinate the dressing and potatoes, the better it will be. I prefer to marinate it overnight, but you can marinate it for as little as 1 hour. I highly recommend letting the sauce mixture marinate even while the potatoes are cooling so all the flavours really come together.
I am not kidding when I say that you need to try this (and basically the other recipes on my blog) out. If you are a potato (lover) like me, then you will love this.
Let me know if you try this out or any recipe that you would like me to try to veganize/test out and modify.
I hope you all had a nice weekend!
The original recipe is found here.