Potato Salad May 31, 2009

I love potato salad in the summer, this is a quick, easily “veganized” version that really is low on ingredients and big on taste.

Potato Salad

Potato Salad

4-5 medium sized new potatoes washed well, cut in half with skin on(red skins work well too)

2-3 green onions

1 small clove of garlic grated

3 tbsp fresh dill, chopped fine

1 tbsp  Dijon mustard

3/4 cup (up to) of light “real” mayo or veganaise I love the garlic version but I’d suggest omitting the garlic if you use this, also I often split the mayo with sour cream as well to make it lower fat but when i make it vegan JUST veganaise

Salt and pepper to taste

Scrub new potatoes and cut in half, I like to leave skins on but it’s up to you. Boil until tender when pierced with a fork, drain, cube and  set aside to cool.  In a smaller bowl, mix green onions, garlic, dill, mustard,  mayo/veganaise/sour cream and salt and pepper. When potatoes are cool combine and roughly mash  so there are cubes and smaller poatyoes pieces as well. Chill for about 30 mins ot an hour and serve.