Perfect Potato Salad
Its Picnic Season!
It's time to get outside and enjoy the beautiful summer weather! Picnics are a great way to spend some time outdoors with loved ones while enjoying some delicious food and drinks. Visit your local park, pick a spot by the water, or find somewhere new! Here is a super easy, yummy, and nutritious potato salad recipe to pack in your picnic basket:
Potato Salad (Vegan & GF)
Makes about 8 servings
Ingredients
- 2 lbs baby yellow potatoes or potatoes of choice (~17 regular potatoes)
- 1.5 cups of plant-based mayo
- 3 tbsp of apple cider vinegar
- 1.5 tablespoons of Dijon mustard
- 1 cup of celery, chopped
- 1 kosher dill pickle, chopped
- 1/2 cup green onions, chopped
- 1 cup chopped parsley
- Salt (or Herbamare) and pepper to taste
Directions
- Place potatoes in a large pot and cover with water. Place the pot on the stove over high heat and cover. Bring to a boil and then lower the heat to a simmer. Cook until potatoes are slightly fork tender and drain.
- Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.
- While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle, salt and pepper, to a large bowl. Stir to combine, cover, and place in the fridge until ready to use.
- When potatoes are cool enough to handle, cut into quarters. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.
- Place in the fridge until completely cool - at least one hour. Serve and enjoy!
As always with our recipes, all ingredients are available at Jo Anne's Place stores.
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