Just in time for Labor Day Weekend! This is an ideal side dish for a summer picnic or get together. We are planning on having a picnic up in the mountains tomorrow, so after chilling in the fridge for a day, this salad is going to be perfect. The dressing is not all mayonnaise-y tasting like typical potato salads, nor is it mustard-y. Just enough of both and I think using shallot salt is perfect, especially with potatoes. Whatever you decide to pack into your three-day weekend, have fun and be safe!
10 C potatoes, cubed (about 10-11 medium russet potatoes, but feel free to use red or Yukon Gold potatoes)
1 red bell pepper, diced really small or finely chopped
3 stalks celery, sliced
1/2 C fresh parsley, chopped
3/4 C green onion (green & white parts), sliced
3/4 C Vegenaise
1-1/2 Tbs Dijon mustard
1/2 tsp cider vinegar
1/2 tsp dried dill
1 Tbs dried chives
3/4 tsp shallot salt
1/4 tsp black pepper
1 Tbs nutritional yeast
Boil the potatoes for 10-15 minutes. Do not overcook! You want the potatoes firm, but cooked enough that a fork easily pierces them. Drain and rinse with cold water. You can also plunge the potatoes into cold water. Cover and chill in the fridge. In the meantime, get your other veggies chopped. . .
. . . and make the dressing by whisking together the mayo, mustard, vinegar, dill, chives, salt, pepper, and nutritional yeast.
Combine the chilled potatoes with the other veggies and parsley. I think it’s best to use your hands for this—it’s gentler on the potatoes.
Using a rubber spatula, fold in the dressing and coat the potatoes and veggies thoroughly. Chill for several hours. Enjoy!