Creamy Dill and Chive Potato Salad

Creamy Dill & Chive Potato Salad -- Epicurean VeganWhat better way to welcome spring than making a big bowl of potato salad?! We Coloradans have had enough of cold weather although we should be careful what we wish for because we’ll be in the mid-80s this week. Oh well, much better than snow.

INGREDIENTS:
2 lbs red potatoes, cubed
2 tsp Better than Bouillon paste (optional)
6 celery stalks, sliced
1 C green onions, sliced
1/2 C parsley, minced
Sauce:
1/2 C vegan mayo
1/3 C vegan sour cream
2 Tbs Dijon mustard
2 Tbs garlic powder
3 Tbs apple cider vinegar
1/2 C dill, chopped
1/2 C chives, chopped
1 tsp salt
1/2 tsp black pepper

Creamy Dill & Chive Potato Salad -- Epicurean Vegan

DIRECTIONS:
I whisked together the bouillon paste and water in a large pot for some added flavor, but this is certainly optional. Bring to a boil and add the potatoes. Boil for about 20 minutes, or until they are softened, but still firm. However, you may decide to cook them longer to make a softer salad, just keep in mind, that you could end up with a mashed potato salad, which isn’t the end of the world; it’ll actually make the salad even creamier (which is actually how mine turned out). It’s all a matter of preference. Meanwhile, in a medium bowl, combine the celery, green onions, and parsley; set aside. In a small bowl, whisk together the mayo, sour cream, Dijon, garlic powder, apple cider vinegar, salt, and pepper. Stir in the dill and chives.

Creamy Dill & Chive Potato Salad -- Epicurean Vegan

Once the potatoes are where you want them, drain and rinse with cold water. Transfer to a large bowl and using a rubber spatula, carefully fold in the celery mixture.

Creamy Dill & Chive Potato Salad -- Epicurean VeganI suppose you could actually combine the celery mixture and the sauce together first to save a step, as well as save the potatoes from being stirred too much. Either way, you get the idea. Fold in the sauce and chill for at least 2 hours, then enjoy!

Creamy Dill and Chive Potato Salad
 
Author:
Serves: 8-10
Ingredients
  • 2 lbs red potatoes, cubed
  • 2 tsp Better than Bouillon paste (optional)
  • 6 celery stalks, sliced
  • 1 C green onions, sliced
  • ½ C parsley, minced
  • Sauce:
  • ½ C vegan mayo
  • ⅓ C vegan sour cream
  • 2 Tbs Dijon mustard
  • 2 Tbs garlic powder
  • 3 Tbs apple cider vinegar
  • ½ C dill, chopped
  • ½ C chives, chopped
  • 1 tsp salt
  • ½ tsp black pepper
Directions
  1. I whisked together the bouillon paste and water in a large pot for some added flavor, but this is certainly optional. Bring to a boil and add the potatoes. Boil for about 20 minutes, or until they are softened, but still firm. However, you may decide to cook them longer to make a softer salad, just keep in mind, that you could end up with a mashed potato salad, which isn't the end of the world; it'll actually make the salad even creamier (which is actually how mine turned out). It's all a matter of preference.
  2. Meanwhile, in a medium bowl, combine the celery, green onions, and parsley; set aside.
  3. In a small bowl, whisk together the mayo, sour cream, Dijon, garlic powder, apple cider vinegar, salt, and pepper. Stir in the dill and chives.
  4. Once the potatoes are where you want them, drain and rinse with cold water. Transfer to a large bowl and using a rubber spatula, carefully fold in the celery mixture.
  5. I suppose you could actually combine the celery mixture and the sauce together first to save a step, as well as save the potatoes from being stirred too much. Either way, you get the idea. Fold in the sauce and chill for at least 2 hours, then enjoy!

 

 

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