Dijon Potato Salad

We’ve been having some 80 degree+ temperatures this week in Richmond, and I am loving it so much! A few nights ago, I was tasked with preparing a side dish for my neighborhood civic association’s annual meeting. With the nice weather, I just had to make a summer favorite!

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If you are looking for a simple but crowd-pleasing side dish to bring to a picnic or potluck, this potato salad is perfect! I revamped my mother’s classic recipe by removing the eggs and dairy and adding a bit of spice and plenty of fresh herbs. I kept the sliced radishes and celery. These ingredients make an otherwise rich side dish feel very crisp and fresh!

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I used the classic Grey Poupon because I think it gives the salad a perfect flavor and great color.

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Since there is no dairy, I feel a little more comfortable about leaving it outside in warm weather. Not that I’d recommend eating anything left out in the heat for too long though! I hope you will enjoy this recipe and think of all of the glorious summer days to come.

Dijon Potato Salad

Ingredients:
1 bag baby red skin potatoes (about 12)
6 radishes, thinly sliced into half-moons
2 stalks of celery, diced
1/4 cup Veganaise or other non-dairy mayo
3 T Dijon mustard
3 T white wine vinegar
1 tsp cayenne pepper
2 T fresh dill, chopped
2 T fresh parsley, chopped
Sea salt and pepper

1. Boil a large pot of water and add potatoes. Reduce heat and simmer for 20 minutes or until potatoes are slightly soft. Stick a fork in one to test!

2. Rinse potatoes in cold water and drain. Set aside to cool.

3. Meanwhile, in a large serving dish, whisk together the Veganaise, mustard, vinegar, and cayenne pepper.

4. Once potatoes are cooled, cut into fourths (cut in half, and then cut each half in half).

5. Add potatoes, radishes, and celery to the dressing and stir gently to cover.

6. Gently stir in the herbs and add salt and pepper to taste.

7. Let chill in the refrigerator for a few hours before serving. Enjoy!

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