It’s just not a summer without potato salad. There are a million recipes out there for potato salad too – ones with tempeh, soy bacon, apple cider vinegar, and lots of other fun additions. I decided to make the “classic” version. Ok, I admit, it’s not the healthiest thing for you with the vegan mayo and all, but, it’s also not the worst. It is summer after all. Let’s live it up.
The first time I made this was a few months ago on the morning of Ashley’s graduation ceremony. I thought it might be fun to have for lunch when we came home. I have to tell you that this was so good that I stood there at the counter eating it, which a) left only a little bit for later and b) made me a little late to the ceremony (eek!). Oh well, now you have the recipe to make your own excuses for being late.
1/4 cup vegan mayonnaise
2 1/2 cups of red potatoes cut into quarters
2 Tbs dijon mustard
1/2 red onion, diced
1 cup chopped celery
1 tsp dry dill
1/4 tsp garlic powder
salt, pepper, and paprika to taste
Bring a pot of water to a boil and place the potatoes in the water. Cook them until they are soft, but not mushy (about 10 minutes or so). Check on them frequently so they do not overcook. When they are done, drain them in a colander and run them under cool water to stop the cooking process.
While the potatoes are cooking, chop your celery and onion. Mix the mayo, mustard, dill, and garlic powder together. Mix this with the celery and onion. Once the potatoes have cooled, mix them with the rest of the ingredients. Top with salt, pepper, and paprika to taste.