8cupswater (+ 1/2 tablespoon salt to boil potatoes)
2poundsred potatoes(about 5 3/4 cup chopped in 3/4 in. pieces)
2/3cupdiced celery(about 2 stalks)
1/2cupdiced carrot(about 1 large carrot)
1/3cupsweet pickle relish
1/2cupsliced black olives
1/4cupdiced green onion(or red onion for a slightly stronger flavor)
For the dressing:
1/2cupvegan mayonnaise(+2 tablespoons if needed for moisture)
1/2teaspoonblack salt (plus more to taste)(also known as Kala Namak, can use regular table salt instead)
Scrub 2 pounds of red potatoes, and chop into 3/4 inch pieces. I like to leave the skins on my red potatoes, but you can also peel them. Once chopped, you should have a little less than 6 cups of potatoes.
Bring 8 cups of water (+ 1/2 tablespoon salt) to boil in a large pot.
Place chopped potatoes in pot of boiling water, and cook on medium to medium/high heat for about 12 minutes (or 10 minutes once water has returned to boil), or until potatoes are fork tender and their skins haven't quite fallen off.
Once cooked, place potatoes in colander to drain over the sink, and briefly rinse with cold water. Allow potatoes to cool until they reach room temperature. (Hint: You can speed up the process by putting them in the freezer for a few minutes, or allowing a few ice cubes to melt over them into the colander.)
Place potatoes in a mixing bowl with diced veggies: celery, carrot, pickle relish, olives, green onion, and set aside.
In a separate bowl, mix dressing ingredients together. Pour dressing over potato salad. I like to use all of the dressing for this recipe, but feel free to leave some out if you don't like a super moist potato salad.
Gently fold dressing into potatoes and veggies, being careful not to mash the soft potatoes.
Sprinkle with paprika and extra parsley to garnish and chill for 30-60 minutes before serving.
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