Anyone who giggles at the abbreviation “pot salad” hasn’t worked in a commercial kitchen where space is so tight, and time so scrunched, that to write out “potato” on your masking tape-Tupperware label would be unthinkable. Suffice it to say neither of us much misses reaching an arm, all the way up the elbow, into a veritable Tupperware keg of squishy mayonnaise-y potato salad to refill the mise en place.
Now that “making lunch” is a leisurely weekend hobby where we get to painstakingly craft a sandwich for ourselves half naked, instead of a lightning-paced, rent-paying necessity, we love to labor on things like potato salad. Here’s a recipe that changes mildly every time it gets made, but always makes use of the same killer staples: strong mustard, vegan mayo, sweet pickle brine and fresh garden herbs.
Pot…ato Salad
1 Tbs. sea salt
8 purple potatoes
1/8 cup vegan mayonnaise
1 Tbs. nutritional yeast (optional)
1 Tbs. extra virgin olive oil
3 cloves garlic, minced
1/8 cup Dijon or whole grain mustard
3 Tbs. pickle juice (bread & butter pickles)
1 tsp. pickle jar gunk (fennel, mustard seeds etc.)
1/4 cup flat leaf parsley
2 Tbs. fresh thyme
1 Tbs. fresh rosemary
Salt and black pepper to taste
1. Bring a large pot of water to a boil, salt and toss in the potatoes. Lower to medium heat, cover and let cook for 8-10 minutes.
2. In a large mixing bowl, combine vegan mayo, nutritional yeast and garlic and whisk thoroughly. Once fluffy and uniform, add mustard, pickle juice and whatever pickle jar spices you can dig out, and continue whisking. Set aside
3. Check potatoes by forking them: potatoes should give way without falling apart. Drain and run under cold water to cool. Let sit another 10 minutes before cutting them. Cut into rough dices.
4. Add cut potatoes to mixing bowl and toss with dressing and leftover ingredients. Coat thoroughly. Let chill in the fridge for at least 2 hours to let flavors develop.
Soundtrack: Air’s Premieres Symptomes
Beverage: St. Bernardus Tripel
