Step aside traditional potato salad! A new version is in town and it's delightful. Try this vegan potato salad out on your next gathering and be ready to share the recipe!
Ingredients
2lbssmall potatoeschopped into 1/2" cubes
¼cupfresh dillstems removed + finely chopped
½cupred onionsdiced
3stalks celerydiced
3garlic clovesminced
½cupblack olivessliced
2radishes halved and thinly sliced
¼cupdill picklesdiced (Claussen are my go-to)
Dressing
¼cupolive oil
2tbsppickle juice
2tspDijon mustard
½tspground turmeric
black pepperto taste
smoked paprika
Instructions
Place the potatoes in a large pot with cold water. Bring to boil then reduce the heat and simmer, uncovered, for about 10 minutes or until fork-tender. Drain the potatoes, set aside to cool to room temperature.
In a large bowl, mix all dressing ingredients together.
Add the potatoes and remaining vegetables and herbs into the dressing and stir well.
Garnish with radishes and paprika.
Notes
*If you have a fav pickle brand, then go for it! My recommendation is for those not bound to one brand.*If raw radishes are a bit too spicy for you, then roast them before adding. This cuts back on the spice and adds even more crunch.