Friday, 11 July 2014

The BEST Vegan Potato Salad

Sometimes, there are recipes that are meant for later posting. Mostly because there are 5-6 in line before it... But then they are just too good not to share right away! This potato salad recipe reminded me exactly of the one I used to make that was full of mayo and eggs. It's kinda creepy actually...


I always find that when I make a recipe that eerily tastes like it's animal product counterpart, it kinda freaks me out. I know that when that happens, it's a winner for any event. Plus, this bowl of goodness is nothing but whole food. *score*


Since summer time is pretty much equivalent to BBQ for many North Americans, this potato salad would find a very happy place among any kind of BBQ spread you can think of. I love grilled vegetables, tofu steaks, bbq tempeh or a nice veggie burger grilled to perfection. Who says meat has to be the center of attention?


Potato salad made in a traditional fashion, with some surprisingly "hidden" ingredients that mimic mayo and all that jazz, is what you will find in the details below.




Potato Salad

- 3lb potatoes
- 3 ribs celery, sliced
- 3 green onions, sliced
- 1 large avocado
- 1 tbsp Dijon mustard
- 1.5 tbsp dried dill
- 1 tsp apple cider vinegar

Dice the potatoes into bite size pieces and put into a cold water filled pot. Rinse them well and refill with cold water. Bring the taters to a boil and simmer until a fork goes through. Allow to cool for at least 15 minutes.

Mash the avocado, dijon mustard and apple cider vinegar with a whisk until very smooth. The best thing here is to have a totally ripe avo to get the smoothest sauce.

In a large bowl, toss together all the ingredients until well combine and throughfully coated with sauce. It's best served after marinating for about 30 minutes and at room temperature. Add a little lemon juice to make sure nothing get brown if serving later.

Enjoy!

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