For this recipe, you have the control. I intentionally left out the measurements for potato/veggie/seasoning mix, since it’s really just up to your taste buds. If you love radishes, add a bunch! If you’re not homies with parsley, skip it! These are just ideas of what I have found excites my tummy the most 🙂
- Potatoes: Yukon/yellow/red/purple/whatever you want (2 lbs, ish)
- Green onions, diced
- Celery, chopped
- Red onion, diced
- Parsley, finely chopped
- Radishes, chopped
- Green bell pepper, diced
- Fresh dill — or dried… and/or dice up some dill pickles and throw ‘em in there too!
- Paprika and/or red chili powder
- Fresh garlic, diced
- Salt + pepper
- ** I skipped the fresh dill and added a whiskey, garlic, and dill sauerkraut (Cleveland Kraut brand, found at Sprouts)
(These measurements are for a larger batch… just play with flavor and texture as you see fit)
- 3 Tb olive oil
- 1-2 Tb dijon mustard
- *optional: lemon juice (1/2 lemon or so)
- * if you want it a little creamier, add 1-2 tsp of non-dairy milk or 1-2 Tb plain, canned coconut cream.
- Boil potatoes until soft, but not falling apart. You can start the next steps as you wait for your taters.
- Chop up your veggies, herbs, and seasonings, and combine in a large bowl.
- In a small bowl, whisk dressing ingredients together.
- Drain potatoes, and rinse under cool water to help them chill out. Let them sit for a sec so they can cool as much as possible. You can cut them each in half to open them up to inspire a more rapid cooling-time.
- Cut your potatoes to whatever shape/size feels good to you, then add to the big bowl of veggies n’ such.
- Stir in about half of the dressing, then put in the fridge to cool completely and get the flavors all mixed in with each other.
- After about 30-45 mins (or 2 mins, if you’re in a rush — it won’t really affect the salad, it’s more for the flavor and temp), add the rest of your dressing (or however much of it you want). Enjoy!