Wednesday, September 23, 2015

Recipe: Dill Potato Salad

I have to admit that one of the more difficult things about switching to a plant-based diet is not being able to enjoy comfort foods like potato salad. When I first changed my diet, I tried a few different brands of vegan mayonnaise. They. Were. Awful. I remember making a huge bowl of potato-macaroni salad, having a couple of bites, trying to tweak the seasonings, and ended up throwing the entire thing away. I thought that was it for me. But then I found Vegenaise at my local Harris Teeter and I was back in the game. I enjoy experimenting with potato salad and for our Labor Day meal, I created this recipe for a vegan version of Dill Potato Salad. It did not disappoint.
 
 
Dill Potato Salad

2 lbs. red potatoes
3/4 c. Vegenaise
2 Tbsp. Dijon mustard
1 tsp. sea salt
1/4 tsp. ground black pepper
1/2 c. celery, finely chopped
1/2 c. sweet onion, finely chopped
2 Tbsp. fresh dill, plus extra for garnish

Wash the potatoes and cut into bite-sized chunks. Place the potatoes in a pot and cover with water. Cook for about 20 minutes or until fork tender. Do not overcook. When done, drain the potatoes and rinse under cold water. Place the cooked potato chunks into a large bowl.

Add the remaining ingredients and mix well. Chill in the refrigerator for 4+ hours or overnight.

Garnish with fresh dill and serve.
 

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