Red Potato Salad Recipe

Red potatoes: These are the base of the salad, providing a hearty and satisfying texture.

Celery: Adds a refreshing crunch and a subtle flavor to the salad.

Red onion: Offers a sharp, tangy taste that complements the other ingredients.

Vegan mayonnaise: A plant-based alternative to traditional mayonnaise, providing creaminess without dairy.

Dijon mustard: Adds a tangy and slightly spicy flavor to the dressing.

Apple cider vinegar: Provides a mild acidity that balances the richness of the mayonnaise.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and depth to the dish.

Fresh parsley: Used as a garnish, it adds a pop of color and a fresh, herbaceous note.

When boiling the red potatoes, make sure to start with cold water and bring it to a boil with the potatoes already in the pot. This ensures even cooking and prevents the potatoes from becoming mushy. Additionally, after draining, spread the potatoes out on a baking sheet to cool quickly and evenly, which helps maintain their texture when mixed with the dressing.

• Red potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a similar texture and flavor profile, making them a good alternative in potato salads.

• Celery - Substitute with Fennel: Fennel provides a similar crunch and a slightly sweet, anise-like flavor that can add a unique twist to the salad.

• Red onion - Substitute with Shallots: Shallots offer a milder and slightly sweeter flavor compared to red onions, which can be appealing in a salad.

• Vegan mayonnaise - Substitute with Mashed avocado: Mashed avocado provides a creamy texture and healthy fats, making it a nutritious alternative to vegan mayonnaise.

• Dijon mustard - Substitute with Whole grain mustard: Whole grain mustard has a similar tangy flavor but adds a bit more texture and visual interest to the salad.

• Apple cider vinegar - Substitute with Lemon juice: Lemon juice offers a similar acidity and brightness, enhancing the flavors of the salad.

• Salt - Substitute with Sea salt: Sea salt can provide a slightly different mineral profile and a more nuanced flavor compared to regular table salt.

• Black pepper - Substitute with White pepper: White pepper has a milder flavor and can blend more seamlessly into the salad without altering its appearance.

• Fresh parsley - Substitute with Fresh cilantro: Fresh cilantro offers a different but equally fresh and vibrant flavor, adding a unique twist to the salad.

• To keep your red potato salad fresh, store it in an airtight container. This helps maintain the crispness of the celery and the flavor of the dressing.

• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. This is perfect for meal prep or enjoying leftovers.

• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the potatoes, celery, and red onion in one container and the vegan mayonnaise mixture in another. Mix them together just before serving to keep the salad from becoming soggy.

• For freezing, note that potato salad can be tricky. The texture of the potatoes may change upon thawing, becoming grainy or mushy. If you must freeze, place the salad in a freezer-safe container, leaving some space at the top for expansion.

• Label the container with the date to keep track of its freshness. Frozen potato salad is best consumed within one month.

• When ready to use, thaw the salad in the refrigerator overnight. Avoid using the microwave as it can alter the texture of the potatoes and dressing.

• After thawing, give the salad a good stir. You might need to add a bit more vegan mayonnaise or dijon mustard to refresh the flavors.

• Always check for any off smells or changes in appearance before consuming. If in doubt, it's safer to discard the salad.

• For a quick and easy method, use the microwave. Place the red potato salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating. Be cautious not to overheat, as the vegan mayonnaise can separate.

• If you prefer a more even and gentle reheating, opt for the stovetop. Transfer the potato salad to a non-stick skillet or saucepan. Heat over low to medium heat, stirring occasionally until warmed through. This method helps maintain the texture of the celery and red onion.

• For a slightly different twist, consider reheating in the oven. Preheat your oven to 350°F (175°C). Spread the potato salad evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out and bake for about 15-20 minutes, or until heated through. This method can give the potatoes a slightly roasted flavor.

• If you have an air fryer, you can use it to reheat the potato salad. Preheat the air fryer to 350°F (175°C). Place the potato salad in an air fryer-safe dish or on a piece of parchment paper. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can add a slight crispiness to the potatoes.

• For a more gourmet approach, consider using a double boiler. Place the potato salad in the top part of the double boiler and heat over simmering water. Stir occasionally until warmed through. This gentle method helps preserve the creamy texture of the vegan mayonnaise dressing.

• Large pot: Used for boiling the diced red potatoes until they are tender.

• Knife: Essential for dicing the red potatoes and chopping the celery, red onion, and fresh parsley.

• Cutting board: Provides a stable surface for chopping and dicing the vegetables.

• Colander: Used to drain the boiled potatoes after they are cooked.

• Large mixing bowl: Used to combine the cooled potatoes, celery, and red onion.

• Small bowl: Used for whisking together the vegan mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper.

• Whisk: Used to mix the dressing ingredients until they are well combined.

• Measuring cups: Used to measure out the vegan mayonnaise, celery, and red onion.

• Measuring spoons: Used to measure out the dijon mustard, apple cider vinegar, salt, and black pepper.

• Spatula or large spoon: Used to toss the potato mixture with the dressing to ensure everything is evenly coated.

Pre-cook potatoes: Boil the red potatoes in advance and store them in the fridge to save time on the day of preparation.

Use a food processor: Chop the celery and red onion quickly using a food processor.

Make dressing ahead: Whisk together the vegan mayonnaise, dijon mustard, and other dressing ingredients the night before.

Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.

Pre-chop parsley: Chop the fresh parsley in advance and store it in an airtight container.