Ah, potato salad could be so much fun if only we’d get away from thinking the addition of mayonnaise to anything makes a salad. This is delightfully fresh and fun potato salad, much lighter than what we imagine potato salad to be. Bursting with bright flavours and colours this is everything you could want for your next picnic, potluck or barbecue.
2 pounds petite potatoes, multi-coloured are perfect, scrubbed and cut in half
2 sweet bell peppers, diced
3/4 cup ripe pineapple, diced
1 medium red onion, peeled diced
Large handful cilantro, roughly chopped
4 green onions, sliced fine
Bring potatoes to boil in salted water. Cook until tender. Drain water and rinse in cold water. Set aside in freezer or fridge in cold water to cool. Chop other vegetables and pineapple and set aside.
1/4 cup vegan mayo
1 chipotle pepper, rehydrated
1/3 cup olive oil
Juice of two limes (about 1/4 cup)
1/2 teaspoon lime zest
2 tablespoons agave nectar (sub granulated sugar)
1 large garlic clove, minced
Salt and freshly ground black pepper, to taste
Blend together the vegan mayo and chipotle peppers. Add the remaining ingredients, whisk together vigourously until smooth. Taste for seasoning and adjust to taste.
Once the potatoes have cooled, toss in a large bowl with the vegetables and dressing. Toss to combine. Taste for seasoning and adjust to taste. Let the flavours mingle for as long as you can, preferably overnight. Serve chilled.