Photo Credit: Megan Cross
It’s summer time! Replace your old, tired potato salad recipe with this week’s meat-free Monday challenge. America’s favorite BBQ side dish has now been simplified and updated. I highly suggest bringing it to your next picnic. Every time I bring this dish to a potluck I never have any left overs. It’s always a crowd favorite, and of course, animal friendly. I would love to hear about your favorite picnic recipes. Please feel free to comment below or follow me on twitter. [twitter_follow username=”MissCrux” language=”en”]
Potato Salad
- 3 pounds small red potatoes
- 1 C, vegan mayonnaise
- 4 T. Dijon mustard, I used whole grain
- 1/4 C. vegan white wine
- 1/2 C. fresh dill, chopped
- 1/2 C. celery chopped
- 1/2 red onion, chopped
- 1 t. salt
- 1 t. pepper
Cook the potatoes in boiling water until almost tender. You want to be able to stick a knife through them with a small amount of resistance. I like to cut one open and taste them. The centers should be al dente. Drain, return to pot, cover with dish towel to steam potatoes for about 10 more minutes. Steaming the potatoes will cook them fully without over cooking them. Next, varying on the size of your potatoes, cut in quarters or sixths.
In the meantime, mix mayonnaise, mustard, wine, dill, salt, pepper. Mix well. Add potatoes and mix. Add celery and onion. Add more salt and pepper if necessary. Cover and refrigerate. This can be made the night before.
Enjoy! This delicious potato salad goes great with your favorite grilled veggies or tofu.
More Megan’s Meat-Free Monday Recipes:
Megan’s Meat-Free Monday Recipes: Super Cookie With Goji Berries
Megan’s Meat-Free Monday Recipes: Nacho’s With Sour Cream
This looks great! I love the avocado version from Vegan Brunch.