Ingredients and Weight:
- Yukon Gold potatoes, 5 pounds (2.25 kg)
- Celery, 1 cup (125g) chopped
- Red onion, 1/2 cup (50g) chopped
- Vegan mayonnaise, 1 cup (240ml)
- Dijon mustard, 1/4 cup (60ml)
- Apple cider vinegar, 1/4 cup (60ml)
- Fresh dill, 1/4 cup (15g) chopped
- Fresh parsley, 1/4 cup (15g) chopped
- Salt and black pepper, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Peel and dice the potatoes into 1-inch cubes.
- Place the potatoes in a large pot of cold water and bring to a boil.
- Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
- Drain the potatoes and let them cool.
- In a large bowl, combine the celery, onion, vegan mayonnaise, Dijon mustard, apple cider vinegar, dill, parsley, salt, and pepper.
- Add the cooled potatoes to the bowl and stir gently to combine.
Nutritional Information:
- Calories: 126 per serving
- Carbohydrates: 25g per serving
- Protein: 3g per serving
- Fat: 5g per serving
Dish Characteristics:
- Creamy and flavorful
- Dairy-free
- Suitable for a crowd of 8
- Perfect for a summer picnic or barbecue
User Comments:
- "This potato salad is amazing! I can't believe it's dairy-free."
- "The dill and parsley give it a really fresh flavor."
- "I love the tanginess from the apple cider vinegar."
- "Perfect side dish for a summer party."
- "This is definitely my go-to potato salad recipe now."
Special Precautions and Tips:
- Use vegan mayonnaise to keep the recipe dairy-free.
- If you don't have apple cider vinegar, you can substitute with white vinegar or lemon juice.
- To make the potato salad ahead of time, prepare the ingredients and store them separately in the refrigerator. Combine and dress the salad just before serving.
- If the potato salad is too thick, you can add a little non-dairy milk or more apple cider vinegar to thin it out.
