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.
Prepare the Dressing
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,
Assemble the Salad
In a large mixing bowl, combine the cooled potatoes, chopped dill, green onions, celery, and and fried garlic.
Add the Dressing
Pour the dressing over the potato mixture and gently toss until all ingredients are well coated. Add salt and seasoning to taste.
Chill
Cover the bowl and refrigerate the potato salad for at least 2 hours to allow the flavors to meld.
Serve
Before serving, give the potato salad a final gentle toss. Garnish with additional dill or green onions if desired.
Enjoy
Serve chilled and enjoy your flavorful and creamy plant-based potato salad with KULA BBQ Chikun, collard greens and macaroni
