I didn’t grow up with creamy potato salad, and generally don’t care much for it, but the fresh dill in this recipe sounded so good, that I decided to try it. For my vegan mayonnaise I used Nasoya: Dijon Style Nayonaise–primarily because we didn’t have enough of the plain veganaise. It actually worked out well. I liked the extra mustard in the recipe and it complimented the dill beautifully. I think I will be using it in the future. I also didn’t add the celery–just not a raw celery fan…the crunch of it doesn’t do anything for me. I imagine it would be good though.
- 6 potatoes, chopped into small chunks
- water for boiling
- salt and pepper to taste
- 2 stalks celery, diced
- 1 cup mayonnaise or vegan mayonnaise
- 1/4 cup chopped fresh dill
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tbsp dijon mustard
Boil the potatoes in water just until tender. Drain and allow to cool.
Whisk together the remaining ingredients in a large bowl. Add the cooled potatoes and toss to coat. Serve chilled.