Creamy Vegan Fingerling Potato Salad Recipe

Name: Creamy Vegan Fingerling Potato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks; 1/2 pound yukon gold potatoes (about 1 large), peeled, quartered lengthwise, and cut into 1/2-inch slices; Kosher salt; 2 1/2 tablespoons white wine vinegar, divided; 1 tablespoon whole grain mustard; 1 tablespoon pickle relish; 1 tablespoon sugar, plus more as desired; 2 small shallots, one minced (about 1/4 cup), one thinly sliced (about 1/4 cup); 1/4 cup extra-virgin olive oil, divided; 1 tablespoon capers, rinsed, drained, and roughly chopped; 2 stalks celery, finely diced; 1/4 cup roughly chopped fresh parsley leaves

Servings: persons

1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
1/2 pound yukon gold potatoes (about 1 large), peeled, quartered lengthwise, and cut into 1/2-inch slices
Kosher salt
2 1/2 tablespoons white wine vinegar, divided
1 tablespoon whole grain mustard
1 tablespoon pickle relish
1 tablespoon sugar, plus more as desired
2 small shallots, one minced (about 1/4 cup), one thinly sliced (about 1/4 cup)
1/4 cup extra-virgin olive oil, divided
1 tablespoon capers, rinsed, drained, and roughly chopped
2 stalks celery, finely diced
1/4 cup roughly chopped fresh parsley leaves

1
Place potatoes, 1 tablespoon salt, 1 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes, reserving 1/2 cup of cooking liquid. Immediately toss potato pieces with 1/2 tablespoon vinegar and set aside.
2
Combine reserved cooking liquid with remaining 1 tablespoon vinegar, mustard, relish, sugar, and minced shallot in a large bowl. Add 5 to 6 pieces of cooked Yukon gold potato. Mash with a potato masher until smooth. Whisking constantly, add 3 tablespoons olive oil. Fold in capers, celery, sliced shallot, parsley, and potatoes. Season to taste with salt and more sugar if desired. Serve immediately, drizzling with remaining olive oil or refrigerate for up to three days. Allow to come to room temperature before serving.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks, 1/2 pound yukon gold potatoes (about 1 large), peeled, quartered lengthwise, and cut into 1/2-inch slices, Kosher salt, 2 1/2 tablespoons white wine vinegar, divided, and more.

Yes, Creamy Vegan Fingerling Potato Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!