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Creamy Potato Salad

Creamy Potato Salad

  • Author: Marcus
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A creamy potato salad featuring tender Yukon Gold potatoes tossed in a luscious plant-based mayonnaise dressing, complemented by crisp celery, green onions, fresh dill, and a tangy hint from apple cider vinegar, making it a refreshing, hearty, and comforting side dish perfect for picnics, family meals, and gatherings.

Ingredients

Scale

Potatoes

  • 2 pounds Yukon Gold potatoes

Dressing

  • 3/4 cup plant-based mayonnaise
  • 2 tablespoons apple cider vinegar (natural)
  • 1 tablespoon Dijon mustard (natural)
  • 1 tablespoon fresh dill, finely chopped
  • Salt to taste
  • Freshly ground black pepper to taste

Vegetables

  • 2 stalks celery, finely chopped
  • 3 green onions, sliced

Natural Gelling Agent

  • Suitable amount of natural gelling agent

Instructions

  1. Prepare and Cook Potatoes: Wash and peel the Yukon Gold potatoes, then cut them into evenly sized chunks. Boil the potatoes in salted water for about 10-12 minutes or until fork-tender. Drain and allow them to cool slightly to maintain the perfect texture without becoming mushy.
  2. Mix the Dressing: In a separate bowl, combine the plant-based mayonnaise, apple cider vinegar (natural), Dijon mustard (natural), salt, pepper, and finely chopped fresh dill. Stir well to create a creamy, tangy dressing that will coat the potatoes beautifully.
  3. Chop the Vegetables: While the potatoes cool, finely chop the celery and slice the green onions. These will add a refreshing crunch to the salad.
  4. Combine All Ingredients: Gently fold the cooked potatoes, chopped celery, and green onions into the dressing mixture. Handle carefully to keep the potato chunks intact. Taste and adjust seasoning with salt and pepper as needed.
  5. Chill Before Serving: Refrigerate the potato salad for at least one hour to allow the flavors to meld and the creamy texture to set perfectly with the help of the natural gelling agent.

Notes

  • Do not overcook potatoes to ensure they hold their shape without becoming mushy.
  • Use room temperature ingredients to help the dressing blend smoothly and coat the potatoes evenly.
  • Chilling the salad improves flavor development and texture.
  • Season gradually, adding salt and acid slowly while tasting to balance the flavors perfectly.
  • Fresh dill is essential to brighten the flavor and add a classic herbaceous note.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: creamy potato salad, plant-based mayonnaise, Yukon Gold potatoes, vegan potato salad, picnic recipes, summer salads

Find it online: https://tastysoulkitchen.com/creamy-potato-salad/