Vancouver has had a longer than usual ‘spring’ this year. Endless days of rain and cloudy skies. Maybe making summer style food will bring back the sun? My pal Hamsa made this salad a few years back and i fell in love with it. A new twist on an old favorite. It is easily made vegan by using a vegan mayonnaise. Super tasty and a hit every time I make it for friends. Give it a go for your next BBQ…
Purple Potato Salad
2 lbs. Small purple potatoes or a mix
1 small red onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise (or vegan mayonnaise)
1/4 cup Dijon and/or grainy mustard
1 tsp celery seed
1 tsp cayenne
1 tsp apple cider or white vinegar
1 lemon, juiced
Salt & pepper, to taste
Bring a pot of salted water to a boil. Boil the potatoes until fork tender but no mushy, about 20 minutes depending on potato size. I found these cute little mini potatoes at the store the other day. Add the cut up veggies to the hot potatoes.
In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon, salt and pepper. I didn’t have enough grainy mustard and made up for it with a little Dijon.
Add the dressing to the vegetable mixture. Doing this while the potatoes are still hot is always best as they really absorb the flavors of the dressing. Toss gently to coat and then season with more salt and pepper if you need to. If there is too much dressing for your liking just save it and use as a salad dressing.
Great a side to your bbq’ed meat and corn on the cob or bring it to a potluck!