Nothing says it is spring and summer more than potato salad. Potatoes are the ultimate comfort food. Potato salad originated in Germany, and the recipes were brought over to America by European settlers. Americans have made many variations of this salad. The fresh dill and Sriracha sauce gives this salad a zest that you will want to make all summer long.
Vegan Dill-icious Potato Salad
- 5 golden organic potatoes medium
- 4 carrots
- 1 bunch of fresh chives
- 1 bunch of fresh dill
- 1 cup of Follow Your Heart Vegenaise Original
- 4 Dashes of Sriracha Sauce
- Salt & Pepper to taste
Peel and cut potatoes into 1-inch squares.
Place potatoes in a large saucepan or pot. Add enough cold water to cover the tops of the potatoes. Turn the burner on medium high and bring water to boil. Cook the potatoes in gently boiling water until tender, about 20 -25 minutes for cubed potatoes. You can use a fork to test to see if they are tender enough. Your fork should effortlessly slide through the potato.
Drain potatoes in larger strainer. Then place them in a bowl.
In a larger bowl place ice. Then place the container with the potatoes on top. Do not put ice in with the potatoes. When cool enough place bowl of potatoes in the refrigerator for about an hour.
While the potatoes are cooling, peel and chop carrots into tiny bites. Chop chives, and fresh dill leaves. Mix in bowl.
When potatoes are cold add one cup of Follow Your Heart Vegenaise original. Then salt and pepper to taste, and add chopped carrots, chives, and dill.
Add Sriracha Sauce and combine all ingredients.
Place back in the refrigerator for about an hour.
Share with all your family and friends. Potato salad makes enough for about six servings.
Sending you love and light.