As someone who never developed much of a taste for classic American food, I find potato salad oddly crave-worthy (who are we kidding here, if you’ve been reading this blog you know I love all things potato). There is just something so good and comforting about consuming starchy potato in its various wonderful forms, especially in the winter time! This recipe comes together quickly, counterbalancing the starchiness with just the right amount of bite (thanks to the onions and pickles), and is finished off with fresh dill and a nice mustardy dressing. Serves 3-4.
- 3 lbs (approx 15 small) yukon gold potatoes
- 2/3 cup frozen peas
- 2 pickles (I like Israeli pickles or half-sour dills – you can make your own! see my recipe here)
- 1/4 small purple onion
- 3-4 sprigs fresh dill
- 2 Tbsp veganaise
- 1 tsp whole grain dijon mustard
- 1 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 tsp agave nectar
- 1/2 tsp fresh ground black pepper
- 1/2 tsp sea salt
Wash and peel your potatoes, then chop into 1-inch chunks.
Place in a medium sized pot with enough water to cover, put the lid on and bring to a rolling boil.
Meanwhile, finely chop your onion, pickle, and dill, and place in a large bowl.
Next, make your dressing: combine veganaise, oil, vinegar, agave nectar, mustard, salt, and pepper and mix in a small bowl until uniform, and set aside.
Once your potatoes have boiled for about 10 minutes and are fork-tender, turn off the heat on the stove. Dump your frozen peas into the pot (adding them at the end insures they don’t overcook), and then drain all contents of the pot through a colander.
Put the potatoes and peas into the big bowl, pour your dressing on top, and give it all a good mix until everything is well combined. Serve warm or cold, as you prefer (I like it best warm).