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Colorful Potato Salad With Pickles And Celery

DelectablePlanet's picture
Potato salad goes hand-in-hand with picnics and bbq's. Try this variation with caraway seeds for a delicious side dish.
Ingredients
  Potatoes 2 Pound
  Water 8 Cup (128 tbs) (for cooking potatoes)
  Diced onion/Scallion 1⁄2 Cup (8 tbs)
  Chopped celery with leaves 1⁄2 Cup (8 tbs)
  Diced dill pickle 1⁄2 Cup (8 tbs)
  Soy based mayonnaise 1 Cup (16 tbs)
  Mustard 1 Tablespoon
  Apple cider vinegar/Brine from the pickles 3 Tablespoon
  Celery seed 1⁄2 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Caraway seed 1 Teaspoon
Directions

MAKING
1. Cut the potatoes into 1/2 inch dice. Leave the skins on because that’s where the nutrients are. Put them in a pot, cover with water, bring to a boil, lower the temperature and cook, uncovered, until tender – about 15 minutes.
2. Put the mayo, mustard, vinegar/brine, salt, pepper and seeds into a large bowl. Mix well.
3. When the potatoes are done (check with a fork), drain, and let them cool for 10 minutes or so.
4. Add the potatoes and the chopped veggies to the bowl. Mix well. Taste and adjust seasonings.
5. Cover and put in the fridge for an hour or so.

SERVING
6. Serve when needed.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Preparation Time: 
80 Minutes
Cook Time: 
15 Minutes
Ready In: 
95 Minutes
Servings: 
8

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