Maggie’s Potato Salad

By Support and Feed

This recipe is gluten-free.

YIELDS: 4-6 servings

COOK TIME: 5-15 mins

PREP TIME: 25 mins

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INGREDIENTS

  • 3 ½ cups cubed potatoes (approximately 1 – 1.25 lbs)
  • ½ cup Plant based Mayo
  • ¼ cup Yellow mustard
  • 3/8 cups sweet pickle relish
  • 1 tsp dried Dill or ½ T fresh dill
  • 1 stalk of celery chopped (about ¼-1/3 cups)
  • ¼ cups chopped yellow or white onion-
  • ¼ cups chopped spring onions including green and white parts (save some for the top)
  • Pepper and salt to taste

Optional Ingredients

  • Black Kala Namak Salt (this doesn’t really need salt but if you like the taste of a hard boiled egg in your potato salad you can add a little Kala namak salt)
  • 1-2 T Sriracha (Optional but worth a try)


RECIPE

  1. Prepare potatoes (unpeeled) by boiling or microwaving until just tender.
  2. To boil, chop into desired sizes (approximately one inch or less) and add to a pot with enough water to cover. Cook until tender or desired texture. Drain and allow to cool.
  3. If microwaving, poke medium to small yellow potatoes with a fork and microwave until tender. Remove from microwave and allow to cool before chopping into desired size (one inch cubes or smaller if preferred)
  4. Combine plant-based mayo, mustard, chopped onions, green onions, celery, sweet pickle relish, dill, salt and pepper and stir to combine.
  5. Add potatoes and stir well. Taste for any additional salt, pepper or any other ingredients you love. Top with remaining green onions.

 

Chef’s Notes

  • If you like the taste of eggs in potato salad, add the Black Kala Namak salt.
  • I like the Sriracha added sometimes but you can also have that on the side.