Creamy Fingerling Potato Salad (Vegan)
- 1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
- 1/2 pound yukon gold potatoes (about 1 large), peeled, quartered lengthwise, and cut into 1/2-inch slices
- Kosher salt
- 2 1/2 tablespoons white wine vinegar, divided
- 1 tablespoon whole grain mustard
- 1 tablespoon pickle relish
- 1 tablespoon sugar, plus more as desired
- 2 small shallots, one minced (about 1/4 cup), one thinly sliced (about 1/4 cup)
- 1/4 cup extra-virgin olive oil, divided
- 1 tablespoon capers, rinsed, drained, and roughly chopped
- 2 stalks celery, finely diced
- 1/4 cup roughly chopped fresh parsley leaves
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Celery (2 stalks)
- Fingerling potatoes (1 1/2 pounds)
- Parsley, fresh leaves (1/4 cup)
- Shallots, small (2)
- Yukon gold potatoes (1/2 pound)
- Condiments
- Capers (1 tablespoon)
- Mustard, whole grain (1 tablespoon)
- Pickle relish (1 tablespoon)
- White wine vinegar (2 1/2 tablespoons)
- Cooking & Baking
- Kosher salt (1)
- Olive oil, extra-virgin (1/4 cup)
- Sugar (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 14, 2013 (4 days ago).
58 people saved this recipe.
