Potato salad is a summer staple! So we came up with a way to enjoy your favourite dish that you can feel good about feeding your family at picnics, BBQs or even packed to take for lunch. We used our Caesar Dressing as a base to create a creamy yet light, herb-loaded, potato salad. Bring this plant powered recipe to your next get together for a sure way to impress your guests.
- 3 C Mini Yellow Potatoes
- 2 Mini Cucumbers (or ½ large), Thinly Sliced
- ½ Medium Red Onion, Very Finely Chopped
- Fresh dill for garnish
For the dressing:
- ¾ C Mother Raw Caesar Dressing
- 2 Tbsp Vegan Avocado Oil Mayo
- ½ Heaping Tbsp Dijon Mustard
- 1 Tbsp Extra Virgin Olive Oil
- ½ Fresh Squeezed Lemon
- 1 Tbsp Fresh Dill, chopped
- ½ tbsp Chives, chopped
- Sea Salt and Black Pepper to Taste
Boil water to cook potatoes. When water is boiling, add in mini potatoes and reduce to a simmer. Cook for 10-12 minutes until tender. While potatoes are boiling, chop cucumbers into thin slices (and halved) and chop red onion super fine. Set aside. Chop dill and chives and set aside. Prepare the sauce in a mixing bowl.
Combine Mother Raw Caesar dressing, vegan mayo, olive oil, dijon mustard, fresh squeezed lemon, dill, chives and salt + pepper. Mix well and adjust spices as desired. Feel free to add more herbs / salt and pepper.
When potatoes are tender, remove from heat and rinse in cold water. When cooled, chop in half. In a large mixing bowl, combine potatoes, cucumber, onion and dressing. Toss well. Garnish with more fresh dill. Set in the fridge or enjoy right away!