Perfect Plant-Based Potato Salad

wickedkitchen.com

Karen Broadbent

2 pounds (900g) small waxy potatoes, such as Yukon Gold or red bliss, scrubbed

1 tbsp (18g) plus ½ tsp (3g) kosher salt, divided

¾ cup (180ml) Wicked Kitchen™ Garlic Vegan Mayo with Caramelized Onion

½ cup (70g) shallot or red onion, finely chopped

1 tbsp (15ml) white wine vinegar

⅛ tsp cayenne pepper

1 cup (140g) fresh or frozen green peas, thawed

3 celery stalks, thinly sliced

½ cup (80g) sweet pickles, diced

½ cup (12g) mixed fresh herbs (dill, parsley, chives or celery leaves), chopped

Note: Ingredients may have been altered from the original.

Directions at wickedkitchen.com

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