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Creamy Potato & Dill Salad

by Roxy, So Vegan June 18, 2019June 27, 2019
June 18, 2019June 27, 2019
Vegan Creamy Potato & Dill Salad

Summer, oh how we’ve missed you!

BBQ season is now officially upon us and cooking outdoors is literally one of our favourite things to do.

When we think of BBQs, we usually imagine burgers, kebabs, etc.

But the key to a successful BBQ is the sides.

And this creamy potato & dill salad is the ultimate accompaniment to your next BBQ.

Vegan Creamy Potato & Dill Salad

Being vegan doesn’t mean missing out. Our homemade mayo is silky and creamy, and it pairs perfectly with this colourful salad.

What’s more, you can prep this dish ahead of time and store it in the fridge until you’re ready to venture outdoors.

This recipe is the first instalment in our new BBQ series, so keep an eye out for lots more summer BBQ recipes dropping soon! #SoVeganBBQ

And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.

Enjoy!

Roxy & Ben

Creamy Potato & Dill Salad

Our new Creamy Potato Salad is the perfect dish for your next BBQ ✌️

Love this? Then you'll also love our debut cookbook #SoVeganIn5 sovegan.co/cookbook

Posted by So Vegan on Tuesday, 18 June 2019

Vegan Creamy Potato & Dill Salad

Creamy Potato & Dill Salad

Serves: 4-8 people Prep Time: 20 minutes Cooking Time: 10 minutes 10 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Creamy Potato & Dill Salad 1kg / 35.3oz new potatoes
  • 1/2 red onion
  • 1 clove garlic
  • 150g / 5.3oz  radishes
  • 2 celery sticks
  • Large handful of fresh dill
  • salt & pepper
  • drizzle of olive oil

For the homemade mayo

  • 200g / 7oz silken tofu
  • juice of 1 lemon
  • 1 tbsp dijon mustard
  • 4 tbsp vegetable oil
  • pinches of salt & pepper

Method

  1. Rinse and pat dry the potatoes, and slice any big ones in half. Then transfer them to a large saucepan of cold water on a medium - high heat. Bring the water to the boil, then simmer for 15 minutes or until the potatoes are soft all the way through.
  2. Meanwhile, add all of the mayo ingredients to a food processor and process until smooth. Set to one side for later.  
  3. Drain the potatoes and leave them to one side to cool.
  4. Peel and dice the red onion and garlic, thinly slice the radish and celery sticks, and roughly chop the dill. Then add everything to a large mixing bowl. Throw in the potatoes and add pinches of salt and pepper, and a drizzle of olive oil. Stir to combine.
  5. Transfer the potato salad to a large serving dish and drizzle the mayo all over. Or, if you're prepping in advance, store the salad and the mayo separately in the fridge, and consume within a day.
  6. This salad can be eaten warm or cold! Happy BBQing/
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
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1 Comment

Laura Ld July 21, 2022 - 10:24 am

I made this recipe and we loved it. One of the best salad … It’s cool to have diversity in salads (in France our popular recipes contains meat or diary…) . Thank you so much !!! 😀

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