Vegan Rainbow Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1.5 lb bag Terrific Trio Little Potatoes, quartered
1 tsp salt
5 tbsp vegan mayo
3 tbsp pickle juice
1/4 tsp salt
1/4 tsp paprika
black pepper to taste
1/4 cup carrot, grated
1/4 cup celery, thinly sliced
3 tbsp dill, finely chopped
1-2 tbsp garlic dill pickles, finely chopped
1 tbsp red onion, chopped (and soaked in ice water for 10 minutes)
2 tbsp green onion, finely chopped
2 tbsp green bell pepper, finely chopped
1/4 cup red bell pepper, finely chopped
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Directions: |
Directions:In a large pot, cover the quartered Creamer potatoes with cold water, add 1 tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
In a small bowl, combine the vegan mayo, pickle juice, paprika, 1/4 tsp salt, and black pepper. Add the dressing to the potatoes while they're still warm. Mix with a fork, mashing slightly to thicken the dressing.
Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill. |
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Number Of
Servings: |
Number Of
Servings:5 cups |
Preparation
Time: |
Preparation
Time:35 minutes |
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