As a vegan, I’m a big fan of bringing something to share to the shindig. Usually, a host is stressed as it is trying to put something together and throwing the ‘I can’t eat 90% of what you’re making’ into the mix can make some of them a little sour. I get it. The benefits of bringing your own food include:
- Knowing there will be something you like that you can eat. Not just a head of limp iceberg with some sad looking tomatoes and no dressing
- You can introduce others to vegan food in a non-threatening way
- If they don’t like it you got leftovers
- Your host(s) will likely be grateful because they had no idea what to feed you anyway
That being said, this creamy, flavorful and decadent potato salad recipe will disappear before you can even tell people it’s vegan. What’s more, once they know, they won’t care.
- 3 lbs. Yukon Gold potatoes, peeled
- 2 celery stalks
- 1 cup Follow Your Heart Soy-Free Veganaise
- 1/4 red onion, finely chopped
- 1/4 cup chopped fresh dill
- 1/4 cup sweet relish
- 2 Tbsp. Dijon mustard*
- 1 Tbsp. Spicy Brown Mustard – optional
- Garlic Salt and Black Pepper to Taste
* Many dijon mustards are made with egg. Check the ingredients to ensure your selection is vegan.
- Place a large pot of water on the stove to boil
- Peel and rinse your potatoes
- Add your prepped potatoes to boiling water, add some salt and cook for 20 to 25 minutes. Potatoes should be tender but not mush.
- Chop celery, red onion, and dill. Add to bowl with your mayo, mustard and sweet relish.
- Drain the potatoes in a colander and let cool
- Cut the potatoes – I like mine just a little bit warm – and add to the dressing. Mix thoroughly and season to taste.
MOST IMPORTANT STEP OF ALL: Taste your salad and adjust seasoning accordingly. Lemon pepper, paprika, and horseradish can all make amazing contributions to this dish.
Lastly, reserve your portion so you won’t have to fight the hoards and watch them demolish it with relish (pun bonus points!).