1tablespoonvegan worcestershire sauce (can find at Whole Foods)
1/2teaspoonfine sea salt
7medium gold potatoes chopped into chunks 1/2 inch each (990 g, you'll need about 6 heaping cups)
3/4cupof above barbecue sauce
1cup (112g)chopped raw celery
salt and pepper to season the potatoes
First, make your barbecue sauce by combining all the ingredients and whisking until smooth. Place in the fridge to chill while you prepare the potatoes.
Preheat an oven to 400 degrees and line a sheet pan with parchment paper. Chop your potatoes and spread out evenly on the pan. Season well with salt and pepper and bake for 25-30 minutes, or until very golden brown.
While the potatoes are cooking, chop your celery or carrot. Get your corn ready as well. I just thawed some frozen corn.
When the potatoes are done, let them cool a few minutes and then add them to a large bowl. Add the chopped celery/carrot and corn and the barbecue sauce using only 3/4 cup of the sauce (or use as much as you want). Toss everything together until evenly coated. Place to chill in the fridge for 1-2 hours or until ready to serve. This can be prepared the day before as well.
I chopped up some of the celery leaves for garnish right before serving. Enjoy!