Ingredients
Method
- Scrub the Yukon Gold potatoes thoroughly and leave the skins on. Cut them into one-inch cubes.
- Place the cubes in a large pot and cover with cold, salted water. Bring to a boil and then reduce to a simmer. Cook for about 10 to 12 minutes until fork-tender.
- Drain the potatoes immediately and drizzle with two tablespoons of apple cider vinegar while still hot.
- Spread the potatoes on a baking sheet to cool to room temperature.
- Dice the red onion and soak in ice water for ten minutes.
- In a large mixing bowl, combine the vegan mayo, Dijon mustard, smoked paprika, salt, and pepper. Whisk until smooth.
- Add finely chopped celery, drained red onions, capers, and fresh herbs to the dressing and stir to combine.
- Gently fold the cooled potatoes into the dressing using a spatula.
- Chill for at least one hour before serving.
Notes
Always season the boiling water heavily with salt for optimal flavor. Let the potatoes sit in the hot pot after draining to evaporate excess moisture.