A classic Summertime side dish with a flavourful twist!
Prep & Cooking Time: 45 minutes
Pairs well with: Baked BBQ Tofu & Oil-Free "Mayo"
6 medium potatoes
Or approximately 3 ½ cups mini potatoes
3 tbsp of plant-based mayonnaise - use a store-bought version or link into our Oil-Free "Mayo" recipe above
1 small red onion finely diced
1 ½ tbsp mustard – use what you have, yellow, Dijon, grainy all work well
2 tbsp apple cider vinegar
1-2 tbsp fresh dill, chopped OR 1-2 tsp dried dill
Salt and pepper to taste
In a large pot, boil potatoes until tender. Check your potatoes at the 10 minute mark by piercing with a sharp knife; if the knife goes through the potato will little to no resistance they are ready. If they are still a little firm continue to boil checking every 2 minutes.
While the potatoes are boiling, prepare your dressing. In a bowl large enough to hold your finished potatoes, combine mayonnaise, onion, mustard, vinegar salt, pepper and dill, you can whisk these ingredients together, or just use a large spoon.
When the potatoes are ready, remove from heat and drain, return them to the cooking pot and allow to cool for no less than 20 minutes, if you can cool them longer, even better. After potatoes are cooled, cut them into bite sized pieces and transfer to the bowl containing the dressing. Toss the potatoes in the dressing to coat and pop into the fridge for 20-30 minutes. If you don’t mind your potato salad a little warm eat it right away.
This salad gets better with a little time, making it the day before it is to be served allows all of the flavours to get friendly, and creates a more flavourful dish.
Tips & Variations: