Delicious, dairy-free potato salad!
If you’re looking for something healthy, light and delicious to bring to a picnic or a potluck, look no further! This recipe is full of flavour without any of the heavy stuff. I added the ingredients to taste (eyeballed most of them) but I recommend using equal parts lemon juice and olive oil for the dressing. I tossed the cucumber, chives and sprouts in the dressing first and added the potatoes last. I hope you enjoy this dish I much as I did!
Potatoes of your choice, diced. Boil for 10-15 minutes and set aside. Make sure you don’t overcook or you’ll have a mashed potato salad
English cucumber, diced.
Sprouts of your choice
Dijon mustard (I used lots!)
Garlic (I used one clove and chopped it into the smallest pieces I could. Note: I don’t have a garlic press!)
Lemon zest from two organic lemons (I HIGHLY recommend using organic lemons. They are MUCH sweeter and smoother tasting).
Lemon juice from two organic lemons
Olive Oil (portion equal to the lemon juice)
Nutritional Yeast (for the “cheesy” flavour)
Fresh or dried Dill
Salt and Pepper
Mix all dressing ingredients. Add cucumber, chives and sprouts. Toss well. Add cooked diced potatoes. Toss and serve!