Happy spring, everyone! I hope that the first signs of spring have already started wherever you are. It has been a consistent 60-70 degrees here in sunny San Diego.
It’s a new month and new season, which means new goals. Some of my personal goals for April:
Do some spring cleaning in my wardrobe. Sell/donate anything I am not keeping.
Indulge in a facial.
Eat at home Monday-Friday.
Go on two hikes.
Do yoga every day.
Do my skincare routine every day.
Go on daily AM walks.
It’s getting harder to eat heavy meals. I forget to eat or have no appetite. I appreciate a meal-prepped salad, like POTATO SALAD.
Everyone knows that there are a million ways to make a potato salad. The classic potato salad recipe gets a vegan makeover! It’s the perfect recipe for lunch or potlucks, and it’s customizable, so you can make it your own by adding extra veggies, herbs, spices, or maybe some more of the dressing if you like it creamy.
Vegan mayo binds the tender chunks together, while celery and pickles add some crunch. Fresh herbs or diced scallions give the salad a fresh flavor. Of course, all these ingredients can be tweaked to your heart’s content.
POTATOES- waxy is best! I prefer Yukon or white potatoes.
CELERY- for some crunch. If celery isn’t your favorite, you can omit it.
ONION- this is necessary, in my opinion. Green onion is my favorite, but red onion can be substituted.
PICKLES- I LOVE pickles, but I know they are not for everyone. Dill or spicy is a favorite, but again you can omit them.
VEGAN MAYO- Use store-bought (Just mayo is best) or homemade. I make my own loosely following Minimalist Baker’s recipe. If you want to make your vegan mayo at home for the first time, I highly recommend their recipe.
RICE VINEGAR- To add some tang, of course! I love rice vinegar for its delicateness. You can use whatever vinegar you have on hand.
MUSTARD- I'm not too fond of yellow mustard. I AM SORRY. But if anything calls for mustard, I’m using dijon. Dijon is sharp and rich and adds immense flavor.
FRESH PARSLEY- optional but adds a brightness to the salad.
SPICES- have fun here!
INGREDIENTS:
4-5 small-medium potatoes, cubed
1 cup vegan mayo
2 tsp rice vinegar
2 tsp dijon mustard
1 tsp of paprika, onion salt, and garlic powder
Pinch of dill
¼ cup parsley, chopped
4 green onions, chopped
4 stalks of celery, diced
¼ cup pickles, chopped
Place potatoes in a large pot and cover with cold water. Bring to a boil, liberally salt, and cook for 5-10 minutes or until potatoes are fork-tender. Drain and let cool while you make the dressing.
Mix the mayo, rice vinegar, dijon, spices, parsley, green onions, celery, and pickles in a large bowl. Once the potatoes are cooled, add to the dressing and fold in the dressing.
Top with green onions, flaky salt, and pepper. Store in the fridge for at least two hours before serving.
Store leftovers in an airtight container in the fridge for 5 days.
You can make friends with salad!! Especially when slathered in vegan mayo and potatoes. Thank you <3