Toronto-based Hannah Sunderami, founder of the popular Two Spoons vegan blog and app, is joining Vita Daily for the final weeks of summer, to share a series of delicious plant-based recipes for late summer (perfect for summer BBQs or cookouts!)—starting with this Best Vegan Potato Salad. Enjoy! —Vita Daily
Best Vegan Potato Salad
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6 people
2 lbs red potatoes cut into 1 ½ inch pieces
1 tsp fine sea salt
2 stalks celery thinly sliced
1/2 red onion thinly sliced
1/4 cup dill tightly packed, chopped
Creamy Dressing:
1/2 cup coconut yogurt
1/4 cup lemon juice or apple cider vinegar
2 cloves garlic finely chopped
2 tbsp Dijon mustard
1 tsp maple syrup
1/4 tsp fine sea salt
1/8 tsp ground pepper
In a large pot add the chopped potatoes and sea salt. Fill with water to be 1-inch above the potatoes and bring to a boil on high-heat. Reduce to a simmer on medium-high heat and cook the potatoes until fork tender, about 5 minutes. Strain and rinse with cold water. Transfer to a large mixing bowl. Add the celery, red onion and dill. In a small bowl, whisk together the Creamy Dressing: coconut yogurt, lemon juice, garlic, Dijon mustard, maple syrup, sea salt and pepper. Pour the dressing over the potato mixture and stir to combine. Notes: Potato salad can be served immediately, or chill in the fridge until ready to eat. Red potatoes for this recipe are recommended as they hold their shape when cooked. You can also use white or yellow potatoes, but their high starch content may make the potato salad a little mushy in texture. Recipe will keep for 5 days. Store in the fridge in an air-tight container.
twospoons.ca
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