Summer's Best Potato Salad (V/GF) on WOTV 4 Women

Summer’s Best Potato Salad
(V/GF)

Looking for a fresh twist on classic potato salad? Try my “Summer’s Best Potato Salad”.

This eggless version has a light, refined flavor. Using red skin potatoes adds a little finesse to the dish plus they don’t have to be peeled, so that means less work for you! Lastly, this recipe is a great opportunity to use seasonal fresh dill that you have grown in your garden, or that you have purchased locally at the farmer’s market. Click play on the video player below for a 30 second segment.

Summer’s Best Potato Salad
(v/gf)
Makes 5 cups

2 Lbs Red skin potatoes, diced into ½” pieces
Filtered water with a pinch of sea salt
5 Celery ribs, chopped
4 Green onions, chopped
¾ C Dill, fresh & chopped (¼ C dill, dry) reserving a sprig for garnish
1/3 C Vegan mayonnaise
Sea salt to taste
Cracked pepper to taste

Preparation:
Fill a stockpot with filtered water and add a pinch of sea salt. Bring the water to a boil. While waiting for water to boil, dice potatoes into equal sized pieces so that they will cook at a consistent rate. Add diced potatoes to boiling water. Boil potatoes until tender (approx. 15 minutes). Do not over stir or potatoes will disintegrate. While waiting for potatoes to boil, prepare celery, green onions, and dill. When potatoes are cooked, strain them and place them in an ice bath to stop the cooking process and to keep them firm. Place all ingredients in a large mixing bowl and gently mix thoroughly. Transfer the potato salad into a serving dish, cover and refrigerate for at least 2 hours prior to serving so flavors can incorporate. Serve chilled.