A fresh and tangy take on a simple staple side dish!
Prep & Cooking: 30-45 minutes
Pairs well with: Oil-Free "Mayo"
4 large potatoes, boiled and peeled – use what you have on hand, but I find thin skinned potatoes i.e. red or Yukon gold work best.
¼ cup plant-based mayonnaise - follow the link above for our recipe or use what you have
1 tbsp Dijon mustard – if you don’t have Dijon, just use what you have
½ cup of chopped dill pickles
1/3 cup chopped radish
1/3 cup chopped celery
¼ cup chopped red onion (optional)
1 tbsp lemon juice
2-3 tbsp dill pickle brine
1 tsp garlic powder
Salt and pepper to taste
Fresh dill for garnish (optional)
Peel and dice cooked and cooled potatoes. In a small bowl, combine the mayonnaise, mustard, lemon juice, pickle brine, salt, pepper, and garlic powder. Blend until all ingredients are combined.
In a large bowl, combine the potatoes and dressing. Stir until the potatoes are well coated in the dressing.
Add chopped celery, pickles, and radish. Stir again to incorporate all ingredients.
Garnish with fresh dill and serve. For a more intense flavour, allow the salad to chill for a few hours or overnight.
Tips & Variations:
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