Eosinophilic Esophagitis Friendly Vegan Fresh Dill Potato Salad
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Learn more →Ingredients
6 servings
- 2 lbs baby yukon gold potatoes, halved
- 1 tsp salt, plus more for the cooking water
- 3 stalks celery, thinly sliced
- 4 scallions (green tops only), thinly sliced
- ¼ cup fresh dill, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
For the dressing
- ½ cup vegan mayonnaise
- 1 tbsp whole-grain mustard
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- ½ tsp black pepper
Instructions
- 1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
- 2
Drain the potatoes in a colander and spread them out in a single layer on a sheet pan or large plate. Let them cool for 20–30 minutes, until no longer steaming and just barely warm to the touch.
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