The Pioneer Woman Tasty Kitchen
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Damn Delicious Vegan Potato Salad

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Level: Easy

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Description

Take your BBQ to the next level without oil or mayo in this delicious animal-friendly classic.

Ingredients

  • 2 pounds Potatoes
  • 1 bunch Radishes, Finely Sliced
  • 4  Spring Onions, Chopped
  • 4  Pickles, Chopped
  • ½ cups Chopped Fresh Parsley
  • FOR THE DRESSING:
  • 2  Small Red Onions, Diced
  • 1 clove Garlic, Grated
  • ¼ cups Vinegar
  • ⅔ cups Water
  • 2 teaspoons Agave Syrup (or Maple Syrup)
  • 2 Tablespoons Mustard
  • Salt To Taste

Preparation

If desired, peel the potatoes. We generally do this only if the skin doesn’t look good (most of a potato’s nutrients are in the skin).

Boil potatoes in salty water. If you don’t add enough salt, the potatoes will taste like nothing. After 15 minutes, check if they are done by pinching them with a fork. If it’s easy to pierce through, they’re done.

Tip the potatoes into a sieve and let them cool for 5 minutes or so. Slice them roughly into 0.2 inch/5 millimeter pieces.

For the dressing, add diced onion and garlic to a small pot. Add vinegar and water and simmer until onions are tender. Once onions are tender, add agave syrup, mustard and salt. You will get some crumbles and offcuts from the potatoes. Put this into the dressing because this will bind nicely.

Assemble everything in a salad bowl along with the sliced radishes, chopepd spring onions, pickles, and parsley. Mix well, taste, and if necessary, add more salt to your liking. Done!

One Comment

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Shawna C on 5.25.2017

This looks great! But I’m wondering about the pickles since you don’t specify type or size: sweet, sour, dill…? Large, gherkin-sized, whole, the kind that come already cut into chunks…?

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