Vegan Smashed Potato Salad

Ingredients

• 1 ½ lb Yukon Gold Potatoes
• 4 tbsp Olive Oil
• 4 cloves Garlic
• 1 ½ cups Celery
• ½ whole Red Onion
• 1 whole Bell Pepper
• 4 whole Baby Cornichons
• ⅛ cup Fresh Parsley
• ⅛ cup Fresh Dill
• ⅛ cup Fresh Chives
• ¼ cup Vegan Mayonnaise
• ¼ tsp Garlic Powder
• 1 ½ tbsp Apple Cider Vinegar
• 1 ½ tbsp Whole-grain Dijon Mustard

Instructions

1. Add the potatoes to a large pot, cover with cold water, and bring to a boil over medium heat. Once boiling, add a generous pinch of salt and cook for 15-20 minutes, until fork-tender. While potatoes boil, preheat the oven to 450°F and lightly grease a baking sheet.
2. In a small bowl, stir together the olive oil and minced garlic. Season with salt and pepper to taste.
3. Drain the cooked potatoes and spread them on the prepared baking sheet. Using the bottom of a drinking cup or measuring cup, press down slowly on each potato until about ½ inch thick.
4. Spoon the garlic oil evenly over all the smashed potatoes, covering as much surface as possible. Bake for 20 minutes, until golden brown and crispy.
5. While the potatoes bake, whisk together the vegan mayonnaise, garlic powder, apple cider vinegar, and whole-grain Dijon mustard in a large bowl. Season with salt and pepper to taste.
6. Add the hot smashed potatoes, celery, red onion, bell pepper, cornichons, parsley, dill, and chives to the bowl with the dressing. Toss until everything is evenly coated.
7. Taste and adjust seasonings as needed. Serve warm or at room temperature.