Potato Salad
Potato Salad
Everyone loves Ina Garten's Potato Salad. Here's a dairy-free version that hasn't lost any of its pizazz.
Total Time
30 min
Servings
6 - 8 servings
Ingredients
- 3 pounds small white or red potatoes (no need to peel)
- Kosher salt
- 1 cup Vegenaise or Hellman's Vegan spread mayonnaise
- 1/4 cup buttermilk (make your own with 1/2 tsp lemon juice or vinegar in 1/4 c oat or soy milk, let sit for 5 min.)
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Instructions
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a kitchen towel. Allow the potatoes to set for 15 to 20 minutes.
- In a separate bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt, and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.