I love potato salad in the summer, this is a quick, easily veganized version that really is low on ingredients and big on taste. Substitute mayonnaise for veganaise and you are good to go! I love the garlic version of veganaise, but I’d suggest omitting the garlic in the recipe if you use it. For the non-vegans, I sometimes will use half the mayo and add in sour cream to make it lower fat and tangy-er.
- 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 tbs Dijon mustard
- 3/4 cup (up to) of light Hellmann’s mayo or 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.