Happy Friday! Couldn't be more excited to see the weekend after a looooong & exhausting week. You know I'll be relaxing this weekend, and catching up on a lot of new recipes. This weekend will be a recipe testing extravaganza, so if you're hungry- come over!
OK but seriously, who feels like this summer is going in a blink of an eye? Like, wasn't Memorial Day weekend just 2 days ago? Nuts! To me, summer is about BBQs, hitting the beach, and lounging by the pool. And I have to say, Ihaven't done ONE of those things -_-. I know. Whatta disgrace.
But what comes with summertime activities, is summertime FOOD! And if I can't physically have a BBQ in my apartment, I can make food that can be found at one, to the best that I can.. and veganized! Like a creamy potato salad.. SO good. If there was a healthy and nutritious diet that consisted only of potatoes and the many ways you can cook em, you know what diet I'd be on!
So to brief you on why this potato salad is pink, it was a tiny error on my part. But with error, came something so perfect! I thought I was buying a bag of baby red potatoes, but they were called Ruby fingerling potatoes. I just assumed that meant they were red with a white flesh, like every other time I buy red potatoes. Uh nope- they were pink! The prettiest potatoes in the world! And look what I did with them :)
Hope you have a splendid weekend, and enjoy a big bowl of this creamy, vegan BAKED potato salad! Enjoy! Xx Sam
I N G R E D I E N T S:
- 1 1/2 lbs of baby pink (or red or yellow) potatoes, halved small
- 1/2 cup of vegan mayo
- 1/4 cup of sweet relish
- 1 tsp of dijon mustard
- 1/2 tsp of onion powder
- 1 Tbs of fresh dill, chopped finely
- 1 cup of celery, chopped finely
- 1/4 cup of red onion, diced
- Salt & pepper to taste!
BAKIN': Begin by preheating your oven to 400 degrees Fahrenheit, and wash your potatoes well. Toss them with a small splash of olive oil + some salt & pepper. Pop in the oven for about 45 minutes, tossing midway to cook evenly. MMM
CREAMY DRESSING: While your potatoes are cookin, lets start the dressing! Dice up your veggies & add to a large bowl with remaining ingredients. Give it a good mix and place in the fridge until you're ready to combine with the potatoes.
COMBINE!: When your potatoes are finished, it's important to let them cool completely. I put mine in the fridge for about an hour, but it's up to you! When you're ready to go, toss with the dressing & serve immediately, or eat a big bowl later. Will be hard not to finish in one sitting!
*Notes: This recipe was adapted from Hot For Food! And I promise it's SUPER good. I know this because I only had one small bowl, and the next day the massive amount this recipe made was completely finished off by Ryan.. Someone who claimed they didn't like potato salad. Until now ;)