This potato and corn salad is the perfect dish to bring to a family gathering where you will encounter little vegan food and much skepticism about the food that you bring. Everyone is familiar with corn and potatoes, and this salad doesn' t include any vegan dairy replacements that would intimidate your family. Thanks to the tang provided by the vinegar, it' s surprisingly reminiscent of a classic, mayo-coated potato salad. Bringing this dish also guarantees that you' ll have enough food at a non-vegan gathering; it' s hearty enough to eat as a main course accompanied by the usual assortment of fruit and raw, ranchless veggies. I' ve included quantities in the recipe that will give you a large, shareable batch of the salad. For more developed flavor, make this recipe the night before an event.

What:

3 ears of sweet corn

2 pounds of small, red potatoes

1 medium red onion

6 tablespoons apple cider vinegar

1/4 cup extra virgin olive oil

1 bunch of flat-leaf parsley

Salt and pepper to taste

How:

Boil unpeeled potatoes whole— this helps maintain flavor and prevents watery potatoes.

In a separate pot, boil the corn.

Dice the onion, place it in a bowl with the combined apple cider vinegar and olive oil, and set aside while the potatoes cook; the onion will lose some of its potency as it soaks.

Once the potatoes are cooked, add them to a large bowl and crush with a wooden spatula until you reach a desired consistency.

Slice the corn off the cob and add to the potatoes. Pour the onion/oil/vinegar mixture over the potatoes and corn and mix.

Add finely chopped parsley, salt, and pepper to taste and mix well.

What did I use and why?

I used organic potatoes because conventional potatoes are heavily treated with pesticides; they are applied to the plant when growing and directly to the potatoes after harvesting. I'm more comfortable eating the skins of organic potatoes, and this recipe is best/most nutritious with the peel included.