Red Potato Salad

by Laurel on April 16, 2012

Sunday is my day to treat myself. I often cook on Sunday nights and it’s a great time to make something out of the ordinary or something that feels like a “cheat” dish. All we wanna do is relax and enjoy the hours off work, right? So yesterday I spent the first half of the day in Brooklyn at the Prospect Park Food Truck Rally (will post pictures this week) and the second half of the day making comfort foods in the form of red potato salad and sloppy joes. The sloppy joe post will be ready soon (I think I nailed a vegan version), but I just couldn’t wait to share this red potato salad with you. It’s vegetarian- and vegan-friendly, but there’s no skimping on flavor or richness. I added mashed avocado for an extra texture and lots of fresh raw veggies to give it a crunch. Bring this one to a potluck, pool party, a picnic in the park, or enjoy it at home in front of a movie like I did.

One note about the recipe before I begin…I got the idea to add pickle juice to potato salad from a lovely gluten-free blog called Healthful Pursuit. I am such a sucker for pickles, and the addition of a few tablespoons of pickle juice really makes this salad special.

Red Potato Salad
(makes about 7 cups)

Red Potato Salad

6 red potatoes (medium size)
3/4 cup sweet pickles
2 stalks celery
1/2 red onion (medium size)
1 bell pepper (orange, red, or yellow)
1 small bunch green onions
3/4 cup chopped fresh parsley
1/2 ripe avocado
1 tbsp. yellow mustard
1 tbsp. lemon juice
3/4 cup Vegenaise (vegan mayo)
2 tbsp. pickle juice
1/2 tsp. black pepper
1 tbsp. sriracha (optional)

Fill a big soup pot with cold water and add a generous sprinkle of salt to the water. Leaving the skin on, chop the potatoes into bite-sized cubes (making sure they are all about the same size). Bring the water up to a boil and allow the potatoes to cook for about 8-10 more minutes until they are easy to spear with a fork. Drain the potatoes in a colander and set aside to cool.

Cut up the bell pepper, onion, celery, and pickles into a small dice and toss them together in a large mixing bowl. Chop up the parsley and green onions and add them in. In a smaller bowl, mash up the avocado with a fork and mix it with the Vegenaise, lemon juice, mustard, Sriracha hot sauce, and pickle juice. Add it to the vegetables in the big bowl, sprinkle in the black pepper, stir well, then add in the cooked potatoes and gently mix together. Give it a taste and adjust seasonings as necessary (you might want a sprinkle of salt in there). Refrigerate for at least 3 hours before serving. It tastes best when it’s cold!

Tip: The Sriracha added to this recipe ends up being a subtle heat that you taste at the end of each bite. If you’re not big on spicy foods or would rather have a completely non-spicy potato salad, then simply leave it out.

Potato Salad ingredients
Mashed avocado and Vegenaise
Mashed avocado
Red Potato Salad
Red Potato Salad

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