Potato Salad Recipe [Vegan]

Occasionally, I love to indulge in a hot cup tea and flip on food network. I find it so relaxing when I do. Two of my top favorite shows are Giada and Barefoot Contessa. Something about seeing the beauty of where they live on opposite oceans makes me feel peaceful and inspired. I especially love when they show Ina’s breathtaking home and gardens. It is kind of funny, but I can envision myself picking flowers and herbs there.

I also learned the best method for cooking potatoes for potato salad that are just the right firmness from Ina Garten. The potato salad I am sharing with you today is inspired by her own recipe.* I changed it slightly to suite my tastes and to make it 100% plant-based. It’s summer BBQ season, and that means it’s time to break out the big blankets and go for a nice picnic on beautiful days. This recipe is perfect for that!

Ingredients

3 lbs. potatoes (I used Nature’s Pride Organic potatoes)
2 Tbsp. + 1 tsp. sea salt, divided
1 cup Earth Balance mindful mayo with olive oil
2 Tbsp. Dijon mustard
½ cup dill, roughly chopped
1 tsp. white pepper
½ cup celery, diced
¼ cup chives, chopped

Directions

In a large pot of water, add potatoes and 2 Tbsp. of salt. Bring to a boil then turn down the heat and simmer for 15 minutes (5 minutes less for small potatoes).

Drain potatoes in a colander, then put the colander into the empty pot and cover with a clean towel so that the potatoes steam for 15 – 20 minutes.

In a medium bowl combine Earth Balance mindful mayo, mustard, dill, 1 tsp. of salt, and 1 tsp. of white pepper.

When the potatoes have cooled cut into large chunks. Tip – make sure not to cut the chunks too small or they might fall apart. Place potato chunks into a large mixing bowl.

Pour the dressing over the potatoes, and stir in celery and chives. Add salt and pepper to taste if needed. Refrigerate to enhance flavors.