A classic summer side, this potato salad borrows from flavors of the Mediterranean with dill, lemon and capers. Cook potatoes a day ahead for easy assembly. If you don’t like dill, try thyme or tarragon. For more herbs, add chopped parsley and even a little fennel seed for more Mediterranean flavor. For brighter lemon flavor, use zest as well.
4tablespoons Vegenaise or other healthy mayonnaise
sea salt and pepper to taste
Place scrubbed (not skinned) potatoes in a medium pot. Cover with cold water and bring to just under a boil. Turn down heat and simmer until completely tender when pierced with a paring knife, about 20-25 minutes. Drain potatoes, cool and refrigerate until cold. You can do this a day ahead.
When potatoes are cold, dice into approximately 3/4″ cubes and place in a medium bowl. To the potatoes, add celery, shallot, capers, dill. In a small bowl, stir or whisk together the vegenaise, lemon juice, garlic, and mustard until smooth, then gently fold into the potatoes until the they are well coated. Add salt and pepper to taste, and add extra lemon or dill if preferred.
Recipe from Chef Sally Cameron of AFoodCentricLife.com