Dutch Style Vegan Potato Salad

Ingredients

• 1000 g Potatoes
• 1 cup Vegan Mayo
• 2 tablespoons Mustard
• 100 g Pickled Gherkins
• 0.5 medium Onion
• 2 tablespoons Fresh Parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1000 g Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium (around 190.6°C / 190°C) and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool slightly until they are comfortable to handle, then cut them into 1.27 cm cubes.
2. 2Finely chop the 100 g Pickled Gherkins and the 0.5 medium Onion.
3. 3In a large bowl, combine the 1 cup Vegan Mayo, 2 tablespoons Mustard, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper. Whisk until smooth.
4. 4Add the diced potatoes, the chopped pickled gherkins, and the chopped onion to the bowl with the vegan mayo mixture.
5. 5Gently stir all the ingredients together until everything is evenly coated.
6. 6Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together.
7. 7Just before serving, stir in the 2 tablespoons Fresh Parsley.

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