Creamy vegan potato salad

Indulge in the rich flavors of this creamy vegan potato salad, a delectable dish that is sure to tantalize your taste buds.

Ingredients:

• 910g red-skinned potatoes (about 6 medium), cut into 1-inch pieces
• Kosher salt and freshly ground black pepper 
• 2 tablespoons apple cider vinegar 
• 3/4 cup vegan mayonnaise 
• 3 tablespoons vegan sour cream 
• 1/4 cup finely chopped cornichons, plus 1 tablespoon brine 
• 1 tablespoon vegan Dijon mustard 
• 2 tablespoons fresh parsley, chopped 
• 3 stalks celery, finely diced (about 1 cup) 
• 2 scallions, thinly sliced 
• Paprika, for serving

Instructions:

1. Place the potatoes into a large pot and add enough cold water to cover them; season with 1 teaspoon of salt. Heat over medium-high heat until it starts to simmer, then cook for about 10 minutes until the potatoes are tender. Make sure to stir occasionally. Once cooked, drain the potatoes well and transfer them to a large bowl. Mix in the vinegar and 1/2 teaspoon of salt, tossing them to ensure they are well coated. Allow them to cool slightly, approximately 10 minutes.
2. In the meantime, mix together the vegan mayonnaise, vegan sour cream, cornichon brine, vegan mustard, and some grinds of black pepper in a small bowl until the mixture is smooth and fully combined. Add in the parsley, cornichons, celery, and scallions, stirring well to combine all the ingredients.
3. Drizzle the creamy dressing over the potatoes and gently combine everything using a rubber spatula. Taste the dish and adjust the seasoning with salt and pepper as needed. Cover the bowl and put it in the refrigerator to chill for at least 2 hours or overnight.
4. Just before serving, sprinkle some paprika on top of the dish.

Summary:

• Calories: 1436 kcal
• Fat: 68 g
• Protein: 34 g
• Carbs: 180 g
• Potassium: 4628 mg
• Magnesium: 350 mg