Creamy Potato Salad

Name: Creamy Potato Salad
Ingredients: ⅔ cup plant-based mayonnaise; ½ cup plant-based plain, unsweetened yogurt; 1 tablespoon rice vinegar; 1 tablespoon prepared yellow mustard; 1 teaspoon black salt; 1 teaspoon salt, or to taste; 1 teaspoon dried dill weed; 4 pounds small yellow or red potatoes, peels left on; 2 tablespoons rice vinegar; 1 cup finely diced sweet onions; 1 cup finely diced English cucumbers (peeled or not); 2 medium tomatoes, chopped; 1 cup sliced green olives; 5-6 radishes, thinly sliced (optional); ½ cup finely diced celery (optional); ½ cup finely diced dill or sweet gherkin pickles (optional); Ground paprika

Creamy and chock full of vegetables, this perennial favorite is the perfect dish to take to a picnic or a summer potluck.

Ingredients

Dressing Ingredients

⅔ cup plant-based mayonnaise

½ cup plant-based plain, unsweetened yogurt

1 tablespoon rice vinegar

1 tablespoon prepared yellow mustard

1 teaspoon black salt

1 teaspoon salt, or to taste

1 teaspoon dried dill weed

Potato Salad Ingredients

4 pounds small yellow or red potatoes, peels left on

2 tablespoons rice vinegar

1 cup finely diced sweet onions

1 cup finely diced English cucumbers (peeled or not)

2 medium tomatoes, chopped

1 cup sliced green olives

5-6 radishes, thinly sliced (optional)

½ cup finely diced celery (optional)

½ cup finely diced dill or sweet gherkin pickles (optional)

Ground paprika

Instructions

Whisk the dressing ingredients and place in the refrigerator until ready to toss the salad.

Leave the peelings on the potatoes. Place them in a large pot and cover with water. Boil or steam until fork tender, about 20 minutes.

Drain the potatoes and let them cool until they can be handled.

If the potatoes are organic, you can leave the peeling on if you want. If not, while the potatoes are still warm, remove the skins, by scraping a paring knife across the surface of the potato. The peeling should come off easily.

Slice or cube the potatoes and place them in a large bowl.

Sprinkle the rice vinegar over the potatoes and toss gently.

Prep all of the vegetables. Add them to the potatoes in the bowl.

Stir the dressing and pour it over the salad. Fold gently into the salad.

Sprinkle with paprika.

Refrigerate to chill until ready to serve.

Serves 12

Notes
What you add to a potato salad depends on what you like. Any of the vegetables listed can be used or eliminated.

Black salt is sulfurous and imparts a taste that is reminiscent of eggs, which many people at one time added to their potato salad. It is an optional ingredient. If you decide to use it, you can purchase it at Indian grocery stores or online. It can also be added to your scrambled tofu.

If you feel like your potato salad is not creamy enough, add a tablespoon or more of either the mayo or the yogurt.