Salt and vinegar potato salad {vegan}

Enjoy the tangy goodness of salt and vinegar in this flavorful vegan potato salad. A perfect blend of tanginess and creaminess in every bite.

Ingredients:

• 12 medium yukon gold potatoes (or any kind you like!), scrubbed and cut into 1-inch chunks
• 1/4 cup white vinegar, plus more to taste
• 1/3 cup olive oil, plus more to taste
• 1 bunch green onions, thinly sliced
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 stalk celery, finely chopped (omit if you're not into celery)
• salt and pepper, to taste

Instructions:

1. Place the potatoes in a large pot filled with salted water. Cover the pot and bring it to a boil. Once boiling, uncover and let the potatoes cook for 10-15 minutes until they can be pierced easily with a fork, but are not mushy.
2. After boiling, drain the potatoes and place them in a spacious bowl. Allow them to cool for approximately 10 minutes until they are no longer hot but still warm.
3. Transfer the cooked potatoes to a bowl and mix in the olive oil, vinegar, onions, dill, parsley, and celery. Combine well, season with salt and pepper.
4. Taste the salad and adjust the seasoning according to your preference - keep in mind that potatoes absorb salt, so you can add more just before serving if necessary. Increase the amount of vinegar for a sharper taste or more olive oil if the salad seems dry.
5. Serve the salad warm, at room temperature, or chilled. It can be prepared up to 3 days ahead and stored in the refrigerator.

Summary:

• Calories: 2684 kcal
• Fat: 75 g
• Protein: 56 g
• Carbs: 463 g
• Potassium: 11496 mg
• Magnesium: 639 mg