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Vegan Potato Salad


INGREDIENTS

  • 1 red onion
  • 1/4 cup RR&Co Berries & Blooms Oxymel
  • 1/3 to 1/2 cup olive oil
  • Kosher salt
  • 3 ears corn
  • 2 pounds waxy potatoes
  • black pepper
  • 1/2 cup finely chopped basil
  • 1/2 cup finely chopped cilantro

INSTRUCTIONS

Finely chop onion and place in a large bowl. Pour Berries & Blooms Oxymel and salt and pepper overtop onion and let mingle together while tending to other ingredients.  

Shuck corn, then place ears in a large pot with the potatoes and 1 tablespoon salt.  Add water to cover by 2 inches and bring to a boil. Boil, covered, until corn is tender, 2-4 minutes. Remove corn and continue to boil potatoes until very tender, 15-20 minutes.

While potatoes continue to cook, cut kernels from ear of corn and add to the bowl of onions and oxymels.

When potatoes are very tender, drain in a colander and add them to bowl.  Add the oil and smash potatoes coarsely with a masher.  Let salad come to room temperature, then fold in herbs, salt and pepper to taste, and serve.