This creamy vegan potato salad recipe is made with fragrant fresh dill, chives, new potatoes coated in a lemon mustard dressing and just a touch of good for you plant based mayo.
– 2 lb new gold potatoes
– 4 scallions thinly sliced
– 1 celery stalk (chopped + with leaves from the heart)
– 1/2 lemon juiced
– 1.5 Tbsp apple cider vinegar + more to taste
– 3 tsp dijon mustard creamy or whole grain
– 6 Tbsp homemade vegan mayo or vegennaise
– 1/4 cup fresh dill + more for garnish
– 1/4 cup fresh onion chives
– S + P to taste
1. Scrub and rinse the new potatoes, cut them in half through the center and place in a heavy bottom pot. Cover with cold water by 2 inches and bring to a boil. Season generously with a couple of heavy pinches of salt. (If a larger potato variety is used cut them into 1 inch cubes or so, similar in size so they cook evenly).
2. Boil the potatoes for 10 to 12 minutes until soft and a knife inserted in the center comes out without resistance. Drain in a colander and allow them to finish cooking in their own steam and any extra moisture to evaporate.
3. Transfer the boiled potatoes to a large salad bowl. Squeeze the lemon over the top, add the mustard and vinegar and give everything a gentle toss to coat.
4. Add the diced celery, scallions, fresh dill and some freshly cracked black pepper. Combine again then add the homemade mayo. Toss to coat well all over, taste and adjust seasonings with salt and pepper if needed.