Vegan Potato Salad 

— Rachel Fitzgerald —



1 red onion

1/4 cup Raw Summer Oxymel

Kosher salt

3 ears corn

2 pounds waxy potatoes

black pepper

1/2 cup finely chopped basil

1/2 cup finely chopped cilantro



Finely chop onion and place in a large bowl. Pour oxymel and salt and pepper overtop onion and let mingle together while tending to other ingredients.  

Shuck corn, then place ears in a large pot with the potatoes and 1 tablespoon salt.  Add water to cover by 2 inches and bring to a boil. Boil, covered, until corn is tender, 2-4 minutes. Remove corn and continue to boil potatoes until very tender, 15-20 minutes.

While potatoes continue to cook, cut kernels from ear of corn and add to the bowl of onions and oxymels.

When potatoes are very tender, drain in a colander and add them to bowl.  Add the oil and smash potatoes coarsely with a masher.  Let salad come to room temperature, then fold in herbs, salt and pepper to taste, and serve.