Vegan Kimchi Potato Salad
A twist on the classic summer party dish, this Vegan Kimchi Potato Salad is bursting with unexpected delicious flavor.
Servings 6
Ingredients
- 1 ½ lbs russet potatoes
- 2 tablespoon apple cider vinegar
- 1 5.3 oz container non dairy yogurt, plain and unsweetened
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- ¼ teaspoon salt + 2 teaspoon for cooking water
- ¼ teaspoon pepper
- ¾ - 1 cup Nasoya Kimchi, chopped I 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.
