The best method for cooking potatoes for potato salad that are just the right firmness I learned from Ina Garten. The potato salad I am sharing with you today is inspired by her potato salad recipe. I changed it slightly to suite my tastes and to make it 100% plant-based. It is summer BBQ season, time to break out the big blankets and go for a nice picnic on beautiful days. This recipe is perfect for that!
Our family spends a lot of time with friends outdoors in the summer. Keep this recipe in your back pocket for all those fun summer occasions. It is great to bring along a dish you can easily share.
3 lbs. potatoes (I used Nature’s Pride Organic potatoes)
2 Tbsp. + 1 tsp. sea salt, divided
1 cup Earth Balance mindful mayo with olive oil
2 Tbsp. Dijon mustard
½ cup dill, roughly chopped
1 tsp. white pepper
½ cup celery, diced
¼ cup chives, chopped
In a large pot of water, add potatoes and 2 Tbsp. of salt. Bring to a boil then turn down the heat and simmer for 15 minutes (5 minutes less for small potatoes).
Drain potatoes in a colander, then put the colander into the empty pot and cover with a clean towel so that the potatoes steam for 15 – 20 minutes.
In a medium bowl combine Earth Balance mindful mayo, mustard, dill, 1 tsp. of salt, and 1 tsp. of white pepper.
When the potatoes have cooled cut into large chunks. Tip – make sure not to cut the chunks too small or they might fall apart. Place potato chunks into a large mixing bowl.
Pour the dressing over the potatoes, and stir in celery and chives. Add salt and pepper to taste if needed. Refrigerate to enhance flavors.