Kathy Patalsky does it again with a potato salad (the unconventional kind!). It is all kinds of good, and you're sure to make some for the weekend or just for a picnic - c'mon, it's Spring! Let's celebrate!
1 lb mini potatoes, halved/quartered 1/2 cup celery, chopped 3/4 cup sweet onion OR scallions, chopped 1 1/2 cups fresh dill, chopped (stems and fronds)
1 Tbsp garlic powder 2-3 Tbsp apple cider vinegar 4 Tbsp vegan mayo 2-3 Tbsp spicy/Dijon mustard 1/4 tsp cayenne fresh black pepper and sea salt to taste
2 Tbsp EVOO 1/2 cup nutritional yeast folded into cooked potatoes
Prep all your ingredients. Scrub your potatoes well. Halve and quarter them. Smaller potato bits will cook faster.
Bring salted water to a boil and drop your potatoes. Cook until tender - do not over cook or you will end up with more of a "mashed" potato salad. Rinse cooked potatoes in ice water to halt cooking.
There are two options now. You can chill your cooked potatoes first - then fold your ingredients directly into the potatoes and serve or chill. This prevents the vegan mayo and other creamy ingredients from 'melting' into the hot potatoes. The other option is to simply toss all the ingredients into the warm potatoes - and then chill until ready to serve.
Chill your salad until ready to be served. Garnish with fresh dill sprigs and a drizzle of good olive oil and fresh black pepper over top.