This side-dish is somewhere in between a baked potato and creamy American style potato salad. It’s perfect to whip up if you are craving something not so healthy, but oh so delicious.
One of my favorite ways to enjoy a baked (or microwaved) potato is with a little mustard and a dollop of Vegenaise. The combo of those two condiments and a starchy potato is my idea of comfort food Heaven.
These potatoes are kinda like that, just a touch more refined. Although, no baking is required- just some boiling and frying.
Tangy and Tasty Red Potatoes
- 9 medium sized red potatoes, scrubbed and left unpeeled
- 1 medium sized sweet onion, chopped
- 2 tbsp Earth Balance or other vegan margarine
- 4 tbsp cooking oil (for optional frying step)
- 1 cup Vegenaise – You can sub your favorite vegan mayo- I am just wildly in love with Vegenaise
- 1/4 cup yellow mustard
- 2 tbsp vinegar
- 1 tsp celery salt
- extra salt to taste
- paprika for sprinklin’
Bring a large pot of water to a boil, but only fill half way with water so that when you add the potatoes, the boiling hot water doesn’t overflow.
Scrub your potatoes and cut into pieces that are about an inch wide in every direction.
Once water has reached a full rolling boil, carefully add your potatoes… care-ful-ly.
Reduce heat to medium high and return to boil. Start timing your potatoes only after the water comes back to a full boil. Let cook for about 6 minutes, stirring once or twice. The goal is to get the potatoes cooked, but not soft enough to make mashed potatoes out of them. Drain and set aside.
In a small frying pan, add your 2 tbsp margarine and chopped onion. Cook over medium heat until your onion is nice and soft. Reduce heat and continue cooking until they have caramelized.
(This part is optional, but it adds a little somethin’ to the end result) In a larger non-stick frying pan, add about 4 tbsp of cooking oil and bring up to a high heat. You can test if it is hot enough by dropping a teeny tiny bit of potato in the oil. It will fry right up when its ready. Now, add the potatoes to the frying pan.
Unless you have a very large frying pan, the potatoes will most likely be competing for space. This is okay, just be prepared to flip them about three times.
Over medium high heat, let the potatoes cook until the bottoms are golden brownish. Using a spatula, flip the potatoes over the best you can, so that the un-browned sides can have a chance to turn nice and golden too. This shouldn’t take too long, you just want to get them ever so slightly crispy on the outside. They will NOT be like fried potatoes, they will be much softer, but crispy-ish on the outside.
When the potatoes are slightly browned on all sides, remove from heat.
If you skipped the frying step, proceed from here:
Gently add the caramelized onions, mustard, and celery salt without stirring. Lastly, add the Vegenaise and give the potatoes a few tosses to mix everything together well. If you stir too hard, or too long, the potatoes will all fall apart. They will still taste yummy, but will have the texture closer to “smashed” potatoes. Once everything is nice and combined, taste and add some salt if needed.
Sprinkle with a little paprika and serve hot.