Vegan Turmeric Fingerling Potato Salad

I watch my cat Grace find a sun spot in our house every day it streams through the windows. Her eyes glimmer, she lays down in its golden path, stretching her body as far it’ll go. Basking in the rays, her paws knead the air. I pet her warm tummy, and embrace the good things a little sunshine can do for the soul, even a cat’s soul.

So I join her, sitting in the beams of light, and let it radiate through my bones. It calms and it soothes. It feels good. It feels right. Even if all else in the day doesn’t. I get those same, warm fuzzy, sunshine feelings through food too. Even more so when the flavors and colors are vibrant. Food comforts and nourishes. It invigorates. It slows my mind.

That being said, potato salad doesn’t really fit that type of expression. I think most of us envision it as boring, pale, and reminiscent of miracle whip smothered spuds sitting in the deli case. Yet I love potatoes. They deserve better, right?

So in with the fingerlings, out with the chunky russets. A punchy, creamy, golden {vegan} sauce for them to soak up.

A bit of red onion for bite. A handful of parsley to brighten. Salt and pepper, always.

And the turmeric! That makes this vegan potato salad a golden gem of its own. 

 As I’ve talked about before, turmeric needs black peppercorn to actually work its anti-inflammatory and other health benefits, which they’ve paired. Ginger gives it a little heat (and also helps with digestion). The lemongrass gives it soft and subtle brightness, a little bit of citrus.

And its versatility means it not only makes an incredible latte, but can be used in savory ways too, like transforming frumpy potato salad into something quite sexy and delicious. Glowing, golden, good.

Turmeric Fingerling Potato Salad

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Author: Amanda Paa

SCALE:

Ingredients

• 1 pound fingerling potatoes sliced in half vertically
• 1/4 cup sliced and coarsely chopped red onion
• 2 tablespoons minced parsley
• 1 clove garlic chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup + 1 tablespoon extra virgin olive oil

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Instructions 

• Bring 6 cups water and 2 teaspoons salt to a boil. Add potatoes and cook for 15 minutes, until just tender when a fork pushes through. Drain and rinse with very cold water, to stop the cooking. Pat dry if needed, and set in a bowl with red onion and parsley.
• In a blender or mini food processor add garlic, vinegar, mustard, thyme, Sunshine Dust, salt, pepper. Pulse a few times to get things mixed. Then slowly stream in olive oil, through hole on top, and blend on high for 20 seconds.
• Stop, stir, and blend again for 20-40 seconds, until completely smooth and it comes together.
• Stir sauce into bowl with potatoes, and garnish with extra parsley, salt, and pepper.