Vegan Potato Salad
— Rachel Fitzgerald —
1 red onion
1/4 cup Raw Summer Oxymel
3 ears corn
2 pounds waxy potatoes
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.