Thursday, April 12, 2012

Potato Salad (V)

Picture from
 Ok I'm pretty sure this was the best potato salad I have ever eaten! I am not kidding you, just try it and trust me! I added a tad more mustard, and a bunch of cut up dill pickles. I left out the celery, red onion, and broccoli, since certain people eating it in my family probably wouldn't like that. It's so Incredibly delicious! Here is the recipe from
  • 8 cups (about 8 medium red skinned potatoes) largely diced / cut into cubes
  • 1 cup (about 1 bunch) green onions finely chopped
  • 1 cup (about 1 medium) red bell pepper (capsicum) finely diced
  • 1 cup (about 4 large ribs) celery finely diced
  • 1 cup broccoli stalk (slaw) chopped finely
  • 1 cup (about 1 bunch) continental parsley finely chopped
  • 1/2 cup (about 1/2 medium) finely chopped red onion
  • 1 batch of The Blender Girl's vegan mayonnaise (for a nut free version use soy mayonnaise)
  • 2 Tbsp organic dijon mustard
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp Celtic sea salt
  • 1/4 tsp cracked pepper to taste
  1. Place the potatoes in a large pot and cover them with cold filtered water.
  2. Add 2 Tbsp of Celtic sea salt to the water and bring to the boil.
  3. Simmer for about 10 minutes or until just done.
  4. Rinse them with cold water and drain thoroughly.
  5. Transfer the potatoes to a mixing bowl and combine with all of the chopped vegetables (except the parsley)
  6. To make the dressing - blend the mustard and apple cider vinegar with the blender girl mayonnaise
  7. Pour the dressing over the vegetables and mix thoroughly.
  8. Stir through the parsley, and then season with Celtic sea salt and black pepper to taste.
  9. Chill or serve at room temperature. YUM!

*Please note, I have posted the recipe from just in case the link should ever stop working.
* Click here for my other favorite mayo recipe that is lower in fat.

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