Description
A creamy addictive homemade potato salad perfect for summer picnics and cookouts.
Ingredients
Scale
- 2 1/2 pounds red-skin potatoes, diced into bite size pieces (1/2 inch – 1 inch)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon pink Himalayan salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon cane sugar
- 1 cup original Vegenaise (drop to 3/4 C if you like less dressing)
- 4 hard boiled eggs, diced (remove 2 yolks)
- 1/2 heaping cup celery, diced small
- 1/4 tsp celery salt
- 1/4 tsp dill weed
- Paprika for sprinkling
Instructions
- 1. Bring a large pot of water to boil while washing, prepping, and cutting the potatoes. Add cut potatoes to boiling water and salt generously – at least 1/2 TBSP. Keep at a boil for 15 minutes or until largest pieces are fully cooked through.
- 2. Make a dressing by mixing the apple cider vinegar, Himalayan salt, fresh ground black pepper, and sugar together.
- 3. Drain water from potatoes and place them in a large bowl. Stir the dressing and pour over the potatoes. Lightly mix potatoes to incorporate the dressing without breaking them up while they’re still hot. Place the bowl into the fridge uncovered until the potatoes are cool, 1-2 hours.
- 4. Once the potatoes are cool, add Vegenaise, diced eggs, diced celery, celery salt, and dill weed. Mix gently to incorporate all the ingredients before sprinkling a layer of paprika over top to finish.
Notes
- Use red-skin potatoes and leave the skins on! Gold and russet potatoes work but they don’t bring the same flavor – try to use red-skin potatoes!
