Creamy Vegan Dill Potato Salad | Quick Vegetarian Recipes
Barbara’s Creamy Vegan Dill Potato Salad Recipe:
For years I tried to entice my husband to eat potato salad with no luck. There was just something about the traditional mayonnaise and hard-boiled egg combo that ruined it for him. If you are like Bill, then I encourage you to try this egg-less version. Loaded with fresh chopped dill, a hint of mustard to give it just the right twang, and a pinch of cayenne to give it the perfect amount of spiciness, now my husband brags about this potato salad every chance he gets! As a matter of fact, this Creamy Vegan Dill Potato Salad is one of his all-time favorites now. You know I’m loving that!
You will need:
- 6 cups cooked, cubed potatoes
- 3/4 cup Vegenaise
- 1 tablespoon prepared mustard
- 2 tablespoons sweet relish
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup green onion, 1/4-inch rounds, green part only
- Scant 1/2 cup fresh dill, minced
1. Boil potatoes until tender. Remove skins and cut into 1/2-inch pieces.
2. Add remaining ingredients and mix well. (If too dry, add a little water.)
If possible allow this salad to sit overnight to blend flavors and become creamier. You may need to adjust salt again the following day.
Cook’s Tip: Serve this salad in hollowed out medium-sized tomatoes that have been lightly salted inside. Cut a thin slice from the bottom of the tomato so it will sit flat. Even easier, serve an ice-cream scoop of salad in the center of a thick tomato slice. Can also be served in a variation of my Strawberry-Kiwi Phyllo Flowers