This potato salad will bring the joy this holiday season.
Potato Salad
Potato Salad
Asha Weldon
2-3
30 minutes
Dinner
This potato salad will bring the joy this holiday season
Ingredients
2 lbs (about 1 kg) potatoes, halved or quartered
1/2 cup plant-based mayonnaise
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions (scallions)
- 1/2 cup finely chopped celery
- 3 Tbsp Olive Oil
- 5 cloves minced garlic
- Salt and pepper to taste
Directions
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Place the halved or quartered baby potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender but still firm, about 10-15 minutes. Drain and let them cool.
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In a small bowl, whisk together plant-based mayonnaise. Season with salt and pepper to taste. Mince garlic and fry with olive oil in pan until garlic is golden,
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In a large mixing bowl, combine the cooled potatoes, chopped dill, green onions, celery, and and fried garlic.
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Pour the dressing over the potato mixture and gently toss until all ingredients are well coated. Add salt and seasoning to taste.
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Cover the bowl and refrigerate the potato salad for at least 2 hours to allow the flavors to meld.
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Before serving, give the potato salad a final gentle toss. Garnish with additional dill or green onions if desired.
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Serve chilled and enjoy your flavorful and creamy plant-based potato salad with KULA BBQ Chikun, collard greens and macaroni
