When I create recipes for this site, it is nearly always decided by either trying to get as much health onto one plate as possible or nostalgically trying to recreate a favourite old meat dish for my new vegan palate.
This recipe is neither, as it is not really that healthy and potato salads aren’t really something I used to enjoy as a meat eater anyway!
However, my girlfriend requested me to make her some recently and I improvised a little recipe and when trying it, I realised it is actually really tasty! What have I been missing??
A couple of notes – use the best vegan mayonnaise you can get hold of. I use Follow Your Hearts ‘vegenaise’ and it is incredible. Make sure you include the spring onions as the crunch creates a really welcome texture. This is also a base recipe so you can add anything you want, I would go with something sweet like chopped raisins or some extra veg like celery or peppers. I like the simple recipe though with an added side salad. Finally, any new/baby potato will work but I think authenticity wise, a red skinned potato works better. Get hold of a bag if you can.
It’s just coming into Winter here in Australia so not many BBQ’s coming up, but elsewhere in the World, get this into ya!
Serves 4
Ingredients:
- 1kg red skinned new/baby potatoes (or about 16 potatoes), washed and quartered
- 3 – 4 tablespoons vegan mayonnaise
- Juice of half a lemon (plus more if needed)
- 4 – 6 spring onions, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- salt and pepper
Cook it:
- Put a large pot of water over a high heat and bring to a boil. Add some salt
- Add the quartered new potatoes and boil for around 12 minutes. After 12 minutes, use a slotted spoon to get the biggest potato piece out of the water. Stick a sharp knife in it to see if it is cooked. It should go in easily without breaking apart. If there is still some resistance, keep cooking for a further minute or two and check again
- You can now drain them and either refrigerate the potatoes until cool, or if you are like me, get on with it now and have them hot
- Add the potatoes to a large bowl and add all remaining ingredients. Give everything a stir
- Season with salt and pepper. Check the seasoning level and lemon level. Adjust if need be
- Serve with some kind of protein source. I had mine with some vegan schnitzels
- Get it into ya!
Potato salad is one of my favorite indulgences. Looks great!
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Thanks. It feels so good to be bad!!! Haha
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I have been craving a potato salad lately. This one looks great. Today is Memorial Day (AKA- national day of BBQ’s) so this will go perfectly with our dinner tonight. Thanks for sharing!
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Ah fantastic. Hope your memorial day is happy and respectful. Also, my theory that somewhere in the World, someone is having a BBQ is correct then!!
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I’m going to try the Just Mayo from Hampton Creek. Have you tried that yet?
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I’d never heard of it until you mentioned it. I have just looked it up and it looks incredible! Let me know how you go…
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we shall try it this week
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This looks great! I can’t wait to try out this recipe!
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Let mw know how you go Karmen 🙂
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Love potato and dill combination:)
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How good is it?
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Thanks for the like on my vegan strawberry cheesecake post! I had to chuckle a little when I saw your potato salad recipe, because I was going to post my favorite recipe next week. Your photos are very good… what are you shooting with? -Moira
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I have a Nikon D3200 with a 35mm prime…. Thanks, I have to admit the camera makes my photography a LOT better than what I do! Plus, editing software….
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