Jalapeño & Dill Vegan Potato Salad recipe

Last Sunday I had one of my favorite kind of days. I spent the morning at my friend Jona’s meditation class (which is incredible and you should check her out!), then the farmers market to find some delicious inspiration for my Fourth of July recipes and then of course having some of my favorite people over to eat all the experiments 🙂 Of all the things I made, this potato salad was the unanimous winner for favorite dish of the day. I hope you enjoy as much as we do!

Jalapeño & Dill Potato Salad

Serves 6-8

1 1/2 lbs. potatoes (I used half red and have new potatoes, but use just about any variety you like except Idaho)

1/2 purple onion, chopped

1 jalapeño, finely chopped (you can choose to take the ribs and seeds out or leave them in if you like really spicy)

2 stalks celery, chopped

3 Tbsp. red  wine vinegar

1 tsp. sea salt

1 tsp. fresh cracked pepper

1/2 cup chopped dill

1/3-1/2 cup vegan mayo (my favorite brands are Just Mayo and Vegenaise)

In a medium pot cook the potatoes just covered in water on high heat. Boil until fork tender. Strain and rinse with cold water. Set aside to cool, or if you are in a rush, stick in your refrigerator.

While the potatoes are cooking, in a large bowl combine the onion, jalapeño, celery, vinegar, salt, pepper, dill, and 1/3 cup mayo. Stir together.

When the potatoes are cool enough to work with, dice into bite size pieces. You can remove the skin or leave it on like I do.

Toss in the mayo mixture. Add more mayo and salt and pepper if needed. Chill.