Vegan Creamy Fingerling Potato Salad
"[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
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
Comments & Reviews
Just A Pinch Sweepstakes