Herbed Yukon Gold Potato Salad

Yukon Gold potato salad

Yukon Gold potatoes bring back a vivid sensory childhood memory of a family car trip and stopping roadside to try a new potato that had just been created by the University of Guelph. I remember a hot potato with yellow flesh wrapped in tin foil and the delicious smell of melting butter. That was my first Yukon Gold and I’ve loved them ever since.

yukon gold potato green beans
This potato salad recipe is green and fresh, a nice contrast to the homogenously white mayo-laden kind. Veganaise is something that I’ve only discovered very recently. I always thought it would taste gross, but it actually tastes exactly like the real thing. To make this into a complete lunch serve with hardboiled eggs, chickpeas and cucumber slices.

Yukon Gold potato salad

Herbed Yukon Gold Potato Salad

Makes a big bowlful.

5 Yukon Gold potatoes, medium sized
4 handfuls of green beans
flat leaf parsley
chives
dill
1/3 cup of veganaise or mayonnaise
2-3 tbsp grainy mustard
salt and pepper

Peel and halve potatoes. Cook in a large pot of boiling salted water with the lid off until tender. Taste to make sure they’re done right through. While potatoes are cooking you can prepare the rest of the ingredients.

Tip and tail green beans. Cook in boiling salted water until bright green, 1-2 minutes. You want the beans just cooked, but still fresh with a bit of crunch. When done run under cold water to stop cooking.

Wash and prepare herbs. Remove parsley from stems and chop. Snip chives and dill with kitchen scissors. Use whatever proportions of herbs you like. The total amount of trimmed herbs should equal 2 cups. You want a lot of herbs in this salad so all the potatoes will be coated in beautiful fresh green speckles of herby deliciousness.

Add veganaise (or mayo) and mustard to potatoes while they’re still warm so they absorb into the potatoes, instead of sitting on top. You can add more veganaise and mustard if you want it more creamy. Let potatoes cool before mixing in green beans and herbs so the green stuff stays nice and green. Season with salt and pepper.

Yukon Gold potato salad

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