When I think about Independence Day, I think about freedom, fireworks, and food. Ever year, my family and I get together at my grandma’s house and grill out before watching the fireworks. A few years ago, my grandma asked if I would bring potato salad for everyone, and they all liked it so much that I’ve been bringing it every year since. The best part about this potato salad recipe is… it’s vegan! (And my family couldn’t even tell!) This recipe is perfect for bringing to any kind of party whether it be the Fourth of July, a neighborhood potluck, or your very own pool party.
5 lb red potatoes
1/2 cup chopped fresh dill (2/3 oz)
1 1/4 cup coarsely chopped dill pickles (I use Claussen)
1/2 cup finely chopped red onion
1 cup Vegenaise (Or regular mayo)
1/3 cup mustard (Any kind will do, but I use Bone Suckin’ Mustard from Whole Foods)
1 3/4 tsp pepper
2 tsp sea salt
Splash of pickle juice
Cut potatoes into large cubes and place in a large pot of boiling water. Boil the potatoes on medium-high until they are tender, but still firm (15-25 minutes). Remove the potatoes from heat, drain the water, and cool in refrigerator.
When the potatoes are room temperature or colder, use a wire potato masher to break apart the cubes into smaller chunks. Add the dill, pickles, Vegenaise (Or mayo), mustard, pepper, salt, and pickle juice. Mix with a large spoon. Refrigerate until for a few hours or over night before serving. I always find that my potato salad is always better the next day.