Vegan Dilly Red Potato Salad
I thought I would post one of my favorite vegan recipes. Last summer, when I was “leaning” vegan, I was craving potato salad and couldn’t eat the pre-made ones in the grocery store. So I decided to learn how to make my own. I found this recipe (I apologize that I can’t remember where so I’m not able to give proper credit) and then tweaked it a little bit to go with my tastes. This one calls for dill pickles, dill pickle juice and dill weed. You really have to love dill to enjoy this recipe. This recipe is easily doubled to take to a potluck. Enjoy!
| Vegan Dilly Red Potato Salad |
Recipe Type: Side Dish
Who doesn’t love a good potato salad at a picnic or a bbq? This one has just the right combination of flavor, crunch and a lot of dill!
Ingredients
- 2 1/2 – 3 lbs red potatoes – cooked and cubed
- 1/2 cup chopped green onions
- 1/2 cup chopped celery
- 1/2 cup chopped kosher dill pickles
- 1/4 cup minced fresh parsley
- 3 cloves of mashed garlic or minced
- 1/2 tsp celery salt
- 1/2 tsp fresh ground pepper
- 1 Tbl dill weed
- 1/2 cup original Vegenaise
- 1/4 cup pickle juice
Instructions
- Cook the potatoes until tender, but not too well done. Drain and let cool.
- While the potatoes are cooling, chop, mince or mash the onions, celery, pickles, parsley and garlic.
- When potatoes are cool enough to handle, cube them into a large bowl. Do not remove skins.
- Add onions, celery, pickles, parsley, garlic, celery salt, pepper, dill weed and mix thoroughly.
- Add the Vegenaise and pickle juice and mix in well.
This potato salad is really good…