Perfect Plant-Based Potato Salad

Step 1

Halve the potatoes if they’re about the size of eggs and quarter them if they are much larger. Place in a large saucepan and cover by 1 inch (2.5cm) with cold water and add 1 tbsp (18g) salt. Bring to a boil over high heat; adjust the heat so the water just simmers and cook, partially covered, until the potatoes are just tender when pierced with the tip of a paring knife, about 15 minutes (don’t overcook them!). Drain and cool under cold water.

Step 2

Meanwhile, whisk the mayo, shallot, vinegar, cayenne, and remaining 1/2 teaspoon (3g) salt together in a large bowl. Add the peas, celery, and pickles.

Step 3

Pat the potatoes dry and cut them into bite-sized pieces. Toss them with the dressing. If you can, cover and refrigerate for at least 20 minutes and up to a day to allow the flavors to blend. Taste and adjust the flavor with more salt or vinegar, if needed. Fold in the fresh herbs just before serving.