I call this bomb-ass potato salad, because I know that nobody will be interested in making or eating it if I title this post “vegan potatoes.” Bleh. Whenever people hear the word vegan, they walk the other way! Let’s just say that this is a dish that just so happens to be vegan, but you can easily sub regular mayo for the vegenaise and add bacon bits to make it carnivore-friendly! I think it’s nice to make available a sneaky vegan dish like this, because at picnics and other large gatherings there will always be friends and family with dietary restrictions- and we want everyone to enjoy the food together, so why not make it inclusive?
This is a great recipe that we discovered while on the Daniel Fast. It’s a vegan potato salad that is sooo tasty! The celery gives it a nice crunch, the potatoes a good creamy texture, and the dill and mustard provide bright flavors! It works well with veggies but can also be good on crackers. I have never put potato salad on a sandwich before, but I don’t see why you couldn’t! It is a great recipe for BBQ’s and picnics that is yummy, but also accessible because, as I said, anyone with dietary restrictions is likely to be able to enjoy it.
There are so many ways to get creative with this one; I would highly recommend that you taste it along the way to get the exact flavor you like! Plus, getting a little snack in makes the cooking process more fun!
(makes about 5 servings)
2 pounds red potatoes
2 stalks celery
1 tablespoon minced, fresh parsley
1/2 cup minced, fresh dill
juice from 1/2 a lemon
2 tablespoons vegan mayo
1 tablespoon Dijon mustard
kosher salt and pepper to taste
First, scrub those potatoes clean and put them up in a pot of salted, boiling water. You want to boil them, skin-on, until a fork slides easily through (let’s call it 10 minutes, though it might take a bit longer).
Cube the potatoes and throw them into a large bowl. I like to keep the skin on because I love having potato skins in my potato salad, but if you’d rather lose them- peel the potatoes first!
Wash and slice the celery, adding it into the potatoes.
Wash and mince the parsley and dill. Throw those in with the potatoes.
Juice the lemon and add the juice to the mix.
Finally, mix in the mayo and mustard. You can also add salt and pepper to taste, I recommend about 1/2 a teaspoon of each (but you should taste test before you throw it all in there, unless you know that you like salty foods!).
Serve with crackers, vegetables, or even bread!