I made this amazing Vegan Potato Salad with Dill, Shallot, and Peas for the 4th of July and haven’t stopped thinking about it since! I normally don’t even like potato salad so this creation surprised me. I’ll be going on vacation next week (finally!), and I think this recipe will be the perfect addition for an end-of-summer cookout.
I didn’t actually follow a recipe for the salad, but it’s so simple that you can adjust any of the ingredients to taste. For example, I went heavy on the vegetables, using about half veggies and half potatoes!
What you’ll need:
Vegenaise (about 1/2 – 3/4 cup)
Lemon or apple cider vinegar (1-2 tablespoons, to taste)
Fresh Dill (chopped, to taste)
Dijon Mustard (about 1 Tbsp, to taste- I used a spicy version)
Potatoes (about 8 potatoes- I used both red and yellow)
Celery (a few stalks)
Shallot (1 small, you could substitute with Red Onion if you’d like)
1 small Red Pepper
Peas (about 1 1/2 cups- I used delicious fresh English Peas that were in season.)
Making this salad is so easy:
Cube your potatoes and boil until they are soft enough to eat but firm enough to not mush when mixing! Run under cold water when draining and set aside to cool.
Chop the fresh dill and blend it with the Veganaise, lemon juice, and dijon mustard. Set aside.
Next, prep your peas so they can cool down as well! Like the potatoes, run under cold water when draining and make sure not to overcook!
Now, chop all your veggies…
…and add them, along with the peas, to your room temperature potatoes.
Last step is gently blending with your dill mayo sauce and seasoning with salt and pepper to taste.
I hope you enjoy this potato salad as much as I did!
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