Sarah’s Favorite Potato Salad
Summer is coming in fast and I love everything about it. The light, the sounds, the scents, the flowers and the emerging bountiful fresh produce.
And there is always so much going on between holidays, family, friends, community events, gardens, etc.
It\’s always helpful to have a few tried and true dishes you can make at the drop of a hat (trip to the store and/or farmers\’ market) that always come out well.
This is one of those recipes.
Okay, so first off potatoes are not my usual go too food.
But I love this potato recipe.
It\’s vegan but many will not even guess. It goes with almost everything summer and is super good as leftovers out of the fridge on a hot afternoon.
It can be made from everything local (except capers and olive oil – we can work on that…)
It doubles and triples easily.
It\’s quick and can be served warm or cold and made ahead if needed.
Welcome Summer! Let\’s make this one amazing!
Ingredients:
2 1/2 lbs. fresh red potatoes
1 cup red onion, sliced thin
1 tbs. capers
2 tbs. minced dill
2 tbs. olive oil
1/4 tsp. dried mustard or 1/2 tsp. dijon
2 tbs. apple cider vinegar
1/2 tsp. sea salt plus more to taste
1 1/2 cups mayo ( I use soy free Veganaise)
2 tsp. dulse flakes (optional)
a bit of fresh ground pepper (optional)
2-3 sliced hard boiled eggs (optional)
Instructions:
Clean and cut potatoes to desired size. Put in pan, cover with water, add 1/2 tsp. salt and bring to a boil. Simmer for 10 (more or less) minutes until potatoes are fork tender but not soft.
Pour into colander in the sink and rinse for a minute with cool water.
Allow to drain thoroughly. (You can make a well in the center of the potatoes to facilitate them cooling.)
Meanwhile mix all remaining ingredients except salt and pepper to make dressing.
When potatoes are well drained (they can still be a little warm),mix with dressing in a large bowl.
Taste and adjust seasoning adding a little more salt and pepper if desired.
If not eating right away refrigerate until ready to serve. Will keep refrigerated for 4 days.
For a fun variety use a mix of yellow, red and sweet potato. (Just a little sweet potato!)
**Remember that the sweet potato will get cooked faster.** If you are cooking the potatoes together, wait a few minutes before you add the sweet potato.
***I use organic ingredients whenever I can***
