It’s a vegan potato salad with a kick. Combine the sweet goodness of bread and butter pickles with hot giardiniera and you take this summer classic to a new level. The best part? You can have this potato dish ready for the barbecue in under thirty minutes.
Sweet and Spicy Vegan Southern Potato Salad (serves 2-3)
- 7-8 large red potatoes, cubed. (about 3 1/2 cups)
- 1/2 c. bread and butter pickles, diced. I like Bubbies brand best.
- 2 tbsp. veganaise
- 2 tbsp. hot giardieniera
- 1 tbsp. dijon mustard
- 1 tbsp. spicy brown whole grain mustard
- salt, cracked pepper, and paprika to taste
Boil the diced potatoes for 15-20 minutes. Drain and rinse in the colander with running cold water for a rapid cool. In a large bowl, mix potatoes with remaining ingredients. The pickled ingredients can pack a salty taste, so add salt sparingly. Top with fresh cracked pepper and paprika for a pop of colour. Try smoked paprika if you’re feeling daring and want to add a sweet smokey taste. Chill for at least 15 minutes then devour!