Eggless Potato Salad

Yield

6 people

Time

30 minutes

Say a big howdy hello to Labor Day with this Eggless Potato Salad Recipe. A quick, easy, and simple vegan comfort food, perfect for all your summer cookouts. 

Ingredients

– 3 Lb yukon gold potatoes (or red potatoes) – 2 bay leaves – 4 scallions chopped – 12 oz jar cornichons reserve the brining liquid – 1/3 cup extra virgin olive oil – kala namak eggy salt – 1/4 tsp turmeric – fresh chives parsley or dill for serving – 1 pinch red pepper flakes optional

1. Prep the potatoes – Scrub, rinse, and cut the potatoes.

2. Cook – Place the potatoes in a large pot of water. Add the bay leaves, some salt, and turmeric. Boil until soft.

3.Drain – Drain in a colander and let them dry in their own steam.

4. Combine – Dice the cornichons and add them to a large bowl with the potatoes, scallions, olive oil, brining liquid, and kala namak salt. Toss to coat.

5. Serve – Taste and adjust your seasoning as needed. Serve at room temperature with the toppings of your choice and enjoy!

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100% Vegan ~ No animal products ever!