Just in time for your summer picnics, here is an easy recipe for vegan potato salad. Start with a couple of small bags of fingerling potatoes, hand full of fresh parsley, handful of fresh dill, a couple of green onions, 1/2 red pepper, couple sticks of celery, 1/2 lemon, couple of cups of veganaise, 1/2 cup of spicy mustard, couple pinch of sea salt, couple pinch of black pepper. First cook your potatoes (heat to boiling and simmer for about 20 mins) and then allow to cool. Mix up the sauce (the veganaise, mustard, juice from 1/2 squeezed lemon, sea salt and pepper). Chop all the fresh veggies and herbs. Then I mix the sauce and cooled potatoes together ensuring the potatoes are nicely coated, then fold in the fresh veggies and herbs. Sprinkle salad with paprika for final color and spice. Allow to chill in the fridge before serving.
Picnic potato salad is perfect with sandwiches, like this big stack, made with whole grain bread, veganaise, veggies, and cheese.