Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation
  • Home
  • About
  • Recipes
  • Information
    • What the heck is that?!
    • Watch & Learn
    • Calcium
    • Protein
  • Contact

Creamy Dill and Chive Potato Salad

May 13, 2013 by epicureanvegan

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
 
Print
What 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.
Author: Epicurean Vegan
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!
3.4.3177

 

 

Filed Under: Sides Tagged With: chives, dill, easy, make ahead, potatoes, vegan potato salad

Vegan Potato Salad

September 1, 2012 by epicureanvegan

Vegan Potato Salad -- Epicurean VeganJust 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!

INGREDIENTS:
10 C potatoes, cubed (about 10-11 medium russet potatoes, but feel free to use red or Yukon Gold potatoes)
1 red bell pepper, finely chopped
3 stalks of celery, sliced
1/2 C fresh parsley, chopped
3/4 C green onion, sliced
3/4 C vegan mayonaise
1-1/2 Tbs Dijon
1/2 tsp apple 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

DIRECTIONS:
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. . .

Vegan Potato Salad -- Epicurean Vegan. . . and make the dressing  by whisking together the mayo, mustard, vinegar, dill, chives, salt, pepper, and nutritional yeast.

Vegan Potato Salad -- Epicurean Vegan

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.

Vegan Potato Salad -- Epicurean Vegan

Using a rubber spatula, fold in the dressing and coat the potatoes and veggies thoroughly. Chill for several hours. Enjoy!

Vegan Potato Salad -- Epicurean Vegan

Vegan Potato Salad
 
Print
Vegan Potato Salad -- Epicurean VeganJust 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!
Author: Epicurean Vegan
Ingredients
  • 10 C potatoes, cubed (about 10-11 medium russet potatoes, but feel free to use red or Yukon Gold potatoes)
  • 1 red bell pepper, finely chopped
  • 3 stalks of celery, sliced
  • ½ C fresh parsley, chopped
  • ¾ C green onion, sliced
  • ¾ C vegan mayonaise
  • 1-1/2 Tbs Dijon
  • ½ tsp apple cider vinegar
  • ½ tsp dried dill
  • 1 Tbs dried chives
  • ¾ tsp shallot salt
  • ¼ tsp black pepper
  • 1 Tbs nutritional yeast
Directions
  1. 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.
  2. Make the dressing by whisking together the mayo, mustard, vinegar, dill, chives, salt, pepper, and nutritional yeast.
  3. 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.
  4. Using a rubber spatula, fold in the dressing and coat the potatoes and veggies thoroughly. Chill for several hours. Enjoy!
3.4.3177

Filed Under: Sides Tagged With: Dijon, easy, picnic, potato salad, summer, vegan potato salad, Vegenaise

Connect

  • Email
  • Facebook
  • Pinterest
  • Twitter

The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
Read More

Subscribe

Enter your email address to receive recipes to your inbox.

Links To Visit

Animal Place Sanctuary
Disease Proof
Doctor Yourself
More....

Top Posts & Pages

  • Pasta with Creamy Coconut-Mushroom Sauce
  • Coconut-Lemon Bundt Cake
  • Edamame Spaghetti with Lemon-Garlic Sauce
  • Creamy Dill and Chive Potato Salad
  • Sweet Potato, Black Bean & Kale Tacos

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme

© 2025 · Epicurean Vegan · Designed by: Upperdale Designs on the Genesis Framework· WordPress · Log in · Return to top of page