Summer’s just around the corner—what’s not to be excited about? Just because you’re cutting back on meat and dairy, doesn’t mean you can’t enjoy some of your favorite seasonal foods. This creamy potato salad is so zesty and delicious no one will know it’s dairy- and egg-free!
Creamy Dill Potato Salad
3 lbs. Yukon Gold potatoes, peeled
Sea salt and freshly ground black pepper, to taste
2 celery stalks, finely diced
1 cup vegan mayonnaise (try Vegenaise)
1 small red onion, finely chopped
1/4 cup chopped fresh dill
1 1/2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1-2 Tbsp. Dijon mustard
• Place the potatoes in a large pot and fill with enough water to completely cover the potatoes. Season with the salt and bring to a boil. Cook for 20 to 25 minutes, until the potatoes are tender but not falling apart.
• Drain the potatoes in a colander and let cool.
• Combine all the remaining ingredients in a large bowl.
• Cut the cooled potatoes into 1-inch pieces and carefully add them to the bowl, stirring until coated.
Makes 6 to 8 servings