Summary
This boldly flavored vegan potato salad is both an economical and fun dish for potlucks or anytime you feel like celebrating summer.
Nothing says summer quite like a big bowl of flavorful, chilled potato salad to share with friends. As a child, my mother would buy the typical American staple from the deli section at the local market. Heavy on mayo, low on flavor and texture was always my opinion. Thankfully, when I was 12, we moved to a city heavily influenced by other cultures and I discovered this refreshingly simple vegan potato salad that has since become my all-time favorite. When I began to make it, my father balked at the intense aroma of garlic and abundance of parsley, which he was quick to tell me was supposed to only be a garnish. Well, he didn’t grow up in the Middle East or Mediterranean where things are prepared a bit differently. Hooray for variety and learning to expand our palates!
Looking for a potluck idea that can serve a crowd economically and is both fun and simple to prepare? This healthy vegan potato salad is for you. Bold, fresh flavors make this one a winner every time. Start with quality ingredients like organic potatoes because they are one of the most contaminated with pesticides when grown conventionally. They consistently make the list of the “dirty dozen” that should be purchased organically if possible. Additionally, you will save yourself the trouble of peeling them. I love the texture and color especially when I choose the red variety. But any potato will do.
Ingredients:
- 9 pounds red potatoes
- 15 cloves of garlic
- 9 lemons, juiced
- olive oil equal to amount of lemon juice
- 10 green onions, sliced thin
- 7 ounces flat leaf parsley
- salt to taste
Start by filling your biggest stockpot with water and putting it on the stove to boil because it will take some time, allowing you the opportunity to scrub the potatoes with a stiff vegetable brush. Cut the potatoes into similarly sized bite sized pieces and drop them into the pot of water as you go. Salt the water liberally and boil the potatoes until fork tender. Make sure you have a couple colanders at the ready to drain once they’re done.
While the potatoes cook, prepare the zesty salad dressing by crushing the garlic cloves and mixing with lemon juice and olive oil. Add salt to taste. I prefer to use a small food processor when making salad dressing in amounts such as this, but a mortar and pestle will do as well as a garlic press. Chop it by hand if you must but be sure to smash it with the side of your knife. You don’t want to leave really big chunks of garlic, so macerate it as well as you can.
Pierce the boiling potatoes with a fork to assess when they are tender enough to drain into the colanders you have placed in the sink. Choose a large, non-reactive bowl in which to assemble your salad. No aluminum. We’re using lemon juice here, remember? Stainless or glass will do well. Pour about a third of the delicious salad dressing into the bottom of the bowl. Then add about half of the potatoes. Add another third of dressing and top with the rest of the potatoes. Pour the remaining dressing on top of it all.
Wash and dry the parsley and green onions. A salad spinner is helpful in removing excess moisture from the parsley. It should be fairly dry before chopping. You can do this by hand, but I prefer a large food processor. If you have one, it simplifies a tedious task. Slice the green onions by hand.
It’s important to dress the potatoes while hot so that they soak up the flavors and marinate while mellowing the intensity of the garlic. But don’t toss them until cool or you will risk the potatoes crumbling. Once the potatoes have cooled somewhat, top them with 2/3 of the parsley and green onions. You can place the bowl over ice if you need to speed up the process in order to prepare for refrigeration. Cover and chill overnight.
Before serving, toss the potato salad gently using a big spoon. Taste for seasoning. Don’t be afraid to add more salt, lemon juice or olive oil if needed. Add the remaining parsley and green onions and toss carefully to combine. Serve cold or at room temperature. This is one of those amazing dishes that don’t require fussing over regarding food safety. Set it out and enjoy the party. You deserve it!
If you’re the host, what else will you serve? Fire up the grill for some chicken kabobs? Maybe another delicious vegan dish loaded with protein and fiber? Lentils and rice are easy to prepare and also budget friendly.