This potato salad will bring the joy this holiday season.
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This potato salad will bring the joy this holiday seasonAuthor:
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
Boil the Potatoes
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.
Cover the bowl and refrigerate the potato salad for at least 2 hours to allow the flavors to meld.
Before serving, give the potato salad a final gentle toss. Garnish with additional dill or green onions if desired.
Serve chilled and enjoy your flavorful and creamy plant-based potato salad with KULA BBQ Chikun, collard greens and macaroni