Mom’s Potato Salad
Tender mini potatoes, crisp veggies, crunchy pickles, and fresh dill are tossed in a creamy vegan mayo dressing with a hint of lemon. Mom’s potato salad is perfect for any summer picnic, pool party, or gathering. With its super creamy texture, rainbow assortment of vegetables, and zesty flavour, this potato salad is sure to be a hit with vegans and non-vegans alike!
Ingredients
- 2 lb. mini potatoes
- 1 19 oz can peas and diced carrots
- ¼ cup diced red onions
- 4 diced pickles
- Large handful of fresh dill
- ⅓ - ½ cup vegan mayo to taste
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Boil your mini potatoes in salted water for 10-15 minutes until they are fork-tender.
- Make sure not to overcook your potatoes. You don’t want them to be mushy.
- While the potatoes cook, slice up the rest of your ingredients and add them to a large bowl.
- Strain the can of peas and carrots; add them to your bowl without rinsing.
- Once your potatoes are fork-tender, strain out the water.
- Let them cool so you don’t burn your hands, and slice them into bite-sized pieces.
- Add your sliced potatoes and mayo, lemon, salt, and pepper to your bowl.
- Toss, season to taste, and enjoy!
Nutrition
Serving: 1servingCalories: 275kcalCarbohydrates: 36.8gProtein: 8gFat: 12.1gSaturated Fat: 1.8gPolyunsaturated Fat: 0.33gMonounsaturated Fat: 0.04gSodium: 1001.5mgPotassium: 1089.9mgFiber: 7.6gSugar: 9.2gVitamin A: 333.53IUVitamin C: 24.71mgCalcium: 109.1mgIron: 3mg
Tried this recipe?Let us know how it was!