Creamy Vegan Fingerling Potato Salad Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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J. Kenji Lopez-Alt

Fingerling potatoes in a sweet-tart vinaigrette made extra-creamy with the addition of potato cooking liquid and mashed yukon golds. Creamy, delicious, and 100% vegan.

Recipe Details

Creamy Vegan Fingerling Potato Salad Recipe

Active 10 mins
Total 25 mins
Serves 4 to 6 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

Directions

  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.

This Recipe Appears In

Nutrition Facts (per serving)
229 Calories
9g Fat
34g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 229
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 526mg 23%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 4g
Vitamin C 32mg 160%
Calcium 37mg 3%
Iron 2mg 10%
Potassium 787mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)