Vegan creamy dill potato salad

With fresh herbs, lots of lemon, and a creamy sauce, this is a great option to have on hand when you want to sway from the traditional potato salad.

Ingredients

3 lbs red potato, cubed with skin on

1 1/2 cups celery, diced

1/4 cup green onion, finely sliced

1 1/2 cup vegan mayo

1/2 cup vegan sour cream

Juice of one lemon

1/4 cup fresh dill, minced

2 tablespoons dijon mustard

1 tablespoon ground paprika

Pink salt and pepper, to taste

Instructions

Boil cubed potatoes until tender but not mushy. Drain water and transfer to a bowl. Allow to cool for a few hours or put in freezer and stir every 30 minutes until cooled down.

Make sauce, combining all remaining ingredients, and allow to chill until ready to add to the cooled potatoes.

An hour before serving, stir sauce into bowl of potatoes and rough mash. You want to still have potato to bite into so don’t create mashed potatoes.

Put back in the refrigerator until you’re ready to serve.