A twist on the classic summer party dish, this Vegan Kimchi Potato Salad is bursting with unexpected delicious flavor.
Course Side Dish
Keyword gluten free, side dish
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 6
Author Melissa
Ingredients
1 ½ lbs russet potatoes
2tablespoonapple cider vinegar
15.3 ozcontainer non dairy yogurt, plain and unsweetened
1teaspoondijon mustard
1teaspoonmaple syrup
¼teaspoonsalt + 2 teaspoon for cooking water
¼teaspoonpepper
¾ - 1 cup Nasoya Kimchi, choppedI use White Kimchi
Instructions
Peel and chop potatoes. Place in a large pot, adding enough water to cover the potatoes by 1 inch.
Add 2 teaspoon salt and 1 tablespoon vinegar to the water. Bring potatoes to a boil and reduce to a simmer.
Cook stirring occasionally, unti potatoes are easily pierced with a fork, about 10-15 minutes depening on the size of the pieces.
Drain and transfer to a shallow dish. Sprinkle with 1 tablespoon vinegar. Allow to cool to room temperature.
While the potatoes cook, combine yogurt, pepper, ¼ teaspoon salt, maple syrup, mustard and chopped kimchi in a large bowl. Refrigerate until ready to use.
After potatoes have cooled, trasfer them to the bowl of sauce and gently fold together to thoroughly coat.
Cover and refrigerate until ready to serve, at least one hour.