Potato salad is a summer classic, and easy to make vegan- many brands make a vegan mayonnaise (veganaise) that can be used to created that classic, creamy sauce. However my issues with potato salad goes a little deeper- that strong, overwhelming mayonnaise flavor that smothers the depth and complexity of the potato dish.
By using less vegannaise and mixing other strong flavors into the sauce, this potato salad can still have the same creamy quality as the original but with delicate notes of miso and curry. For a little bit of crunch, diced celery, onions and bell pepper are stirred in- that combined with the potatoes skins give the salad additional texture and flavor that far surpasses any store-bought version (not to mention, most store bought versions are not vegan).
Miso Potato Salad
- 6 medium russet potatoes
- Two stalks of celery
- 1 bell pepper
- ½ a medium onion
- ¾ cup of veganase (Trader Joes has affordable options)
- 3 TBSP white miso
- 1 TBSP soy sauce (use tamari to make gluten free)
- 1 tsp curry powder
- 1 tsp lemon juice
- 1 pinch of mustard powder
1. Put a large pot of water on to boil. If you like your potatoes peeled do so, although I tend to leave the skins for a nice textural change. Chop the potatoes into 1 inch cubes and place in the water. Check on them every now and then, and when a fork pierces without resistance drain into a colander.
2. While the potatoes are boiling dice the celery, pepper and onion.
3. Mix together the veganase, miso, soy sauce (or tamari), curry powder, lemon juice and mustard until they are thoroughly combined.
4. In a large bowl combine the potatoes, vegetables and sauce. Serve warm or cool, with a little cracked pepper.