





Lifestyle magazine for the local Black community
March 22, 2015 by Las Vegas Black Image Magazine
Filed under Food
Vegan Fingerling Potato Salad
Recipe by CHEF STACEY DOUGAN
Ingredients:
Preparation:
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.
Combine reserved cooking liquid with remaining 1 tablespoon vinegar, mustard, relish, sweetener 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. Allow to come to room temperature before serving.
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