This potato salad offers all the flavour and happy comfort-food feeling of the traditional potato salad without any of the bacterial infection that accompanies mayonnaise left out in the sun.
Make this for your next picnic or BBQ and, not only will your guests love it and be asking for the recipe, but you can rest assured that none of them will leave with food poisoning.
• 4 cups diced Yukon Gold potatoes cubed into 1/2″ X 1/2″ cubes (approx 5 – 6 medium-sized potatoes)
• 1/2 cup chopped green onions
• 1/4 cup chopped dill pickles
• 1/2 cup dill pickle juice (right from the jar)
• 5 tbsp olive oil
• 2 tbsp water
• 1 tsp Dijon mustard
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1 pinch ground cumin (optional)
• Bring large pot of water to a boil. Add in cubed potatoes and cook until potatoes are easy to pierce with a fork. Drain water and set potatoes aside to cool.
• Add all dressing ingredients together and, once potatoes are cool, toss together. Add salt and more ground pepper to taste.
• Refrigerate for at least an hour, and give it a good stir, before serving.
• Enjoy and, as usual, wait until everyone gushes about how delicious it is before you spill the beans that it’s vegan!
Sara lives in Whitby with her husband and two kids and is currently a student at the Canadian School of Natural Nutrition where she is studying to become a Registered Holistic Nutritionist. She is a writer and the founder of the blog, Eat. Breathe. Balance. where she shares delicious vegetarian recipes, tips about healthy living, and embarrassing stories about her family. Feel free to visit her blog, or contact her by email at firstname.lastname@example.org.