Yield: 6 servings

Purple Potato Salad for Papa’s Day (or any day)!…

A birthday gift of a bounty of purple vegetables (potatoes, cauliflower, onion, and eggplant) nestled into a green basket and tied with ribbon from my clever friend, David, inspired this addicting potato salad.

About 18 golf ball size purple new potatoes (or substitute your favorite kind), simmered in salted water for about 15 minutes or until tender, drained, cooled, and quartered

4 celery hearts, trimmed, and diced

1/2 cup chopped smoked almonds (I use a food processor for this task)

1/2 cup vegan mayonnaise (I prefer Vegenaise, Whole Foods brand, OR my own in The Blooming Platter Cookbook)

1 tablespoon rice vinegar

1 teaspoon whole grain mustard

1/2 teaspoon granulated garlic

Sea salt to taste

Freshly ground black pepper to taste

1/8 teaspoon black salt (optional, but lends an flavor uncannily similar to boiled eggs

1 bunch minced chives (I cut them with kitchen shears)

Place potatoes, celery, and smoked almonds in a medium bowl.  Whisk together mayo, rice vinegar, mustard, garlic powder, sea salt, black pepper, and optional black salt.  Stir in chives, poor over vegetables and nuts, and fold together gently until dressing is well-distributed.  Taste and adjust seasoning.  Serve immediately or cover and chill until serving time.

 

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