Is there anything that screams summer like a fresh potato salad?! With so many varieties available, it can be hard to pick which kind to make. Potato salad can be loaded with mayo, bacon, and eggs – or done up in a light and refreshing vegan dressing! This potato salad recipe from our 2021 season is vegan – and delicious.
2 pounds small potatoes
3 stalks celery, chopped
1 cup carrots, chopped
Optional: chopped radishes
⅓ cup lightly packed fresh parsley, roughly chopped
2 cup chopped green onions
1 tablespoon fine sea salt
¼ cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
Preheat the oven to 425°F.
Place the potatoes on a baking sheet. Season with oil, salt and pepper. Roast for 30 minutes, flipping them around 2-3 times during cooking.
In a food processor combine the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until smooth.
When the potatoes are finished roasting, transfer them (while still warm) to a large salad bowl. Pour the dressing over the potatoes and sprinkle the remaining dill, chopped scallions, and sliced vegetables on top.