Every summer holiday one thing was for certain, mom was going to bust out some bomb potato salad. It was Southern-style, flavorful and abundant and it was always everyone's favorite. So when I had to start making my own potato salad, I wanted it to be reminiscent of hers. But of course, me being me ( besides making it vegan) I had to switch it up a bit. ,

Even though I loved it, the thing that was a bit off-putting about potato salad, in general, was the texture- a bit too mushy for my taste. So what's the solution? Well, if you're awake and paid attention to the title of this recipe, I'm sure you figured it out by now- I roast my potatoes. But not just any potatoes, I use the Golden variety. They cook up soft and buttery which also helps with the whole texture situation. Besides the type and style of cooking, this potato salad is a bit lighter and not as mayonnaise-laden.

So if you're looking for a bit of a twist on your old tried and true, check out my recipe below and try it out at your next cookout or summer party.

INGREDIENTS:

5-6 large Golden potatoes, peeled
2 medium stalks Celery (about 1/2 C.)
1 large Shallot, finely chopped
3 T. Sweet pickle relish
2 T. Cornichon pickle, finely chopped
2 T. Italian parsley- fresh, chopped
1 tsp. Yellow mustard
1/4 C. Vegan mayo
2 tsp. White Balsamic vinegar (can sub with Apple Cider vinegar or leave out)
1/2 tsp. Nutritional yeast (optional)
2 tsp. Oil (canola, vegetable)
1 tsp. Salt (kosher, sea ) or to taste
Pepper, to taste
Smoked paprika ( to sprinkle on top)

DIRECTIONS:

Preheat oven to 375°
Peel your potatoes and give them a good rinse
Pat dry and then cut into medium-small cubes
Place potatoes on lined cookie sheet and drizzle with oil, salt, and pepper
Spread potatoes out so they are not touching (use two cookie sheets if too crowded)
Place on center rack and roast in the oven, about 40 minutes- flip half way through

While the potatoes are roasting, make up the dressing...

Finely chop cornichon pickles, shallot, celery, and parsley- add to a large bowl
In a small bowl, add mayo, mustard, vinegar, sweet pickle relish, nutritional yeast, and the remaining salt and pepper
Mix the dressing together until all the ingredients are fully incorporated- set aside

When potatoes are soft on the inside and golden brown and crispy on the outside, remove from oven. Let stand for a couple of minutes, then add the warm potatoes to the large bowl with the pickle/herb mixture. Add the mayo mixture into the potatoes by the spoonful into the potatoes and fold together- smashing some of the potatoes while you mix. I like to add the mayo mixture this way so I can control the amount of the mixture that goes into the salad. When the potatoes are roasted like this, I find that I like it with a bit less and not dripping in dressing. You can try it out and see what you prefer.

After it is all mixed, check the salad for seasonings and adjust accordingly. Sprinkle the top of the salad with a little paprika and serve warm or room temperature.

I hope you enjoy this recipe, thanks for spending some time....

Debbie