While we may be nearing the middle-end of summer it will not stop me from BBQ’ing. Really any excuse to eat outside is fine with me. However, there are only so many times I can make the same “traditional” BBQ side dishes without wanting to toss them in the pool. This is a great take on potato salad that is full of flavor but much lighter (no buttermilk and no mayo). It is elegant but still comforting. Feel free to add a little bit of cayenne pepper at the end for an extra kick.
3 lbs. baby red and gold potatoes
1tbs. Kosher salt
1 cup vegan aioli
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
1 tsp. Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1. Rinse and quarter your potatoes. Cover them in a pot of cold water. Let come to a boil. Once tender through but still holding together, drain and set aside.
2. In a large bowl, mix together all of the remaining ingredients and let sit in fridge for at least 30 minutes for flavors to come together.
3. Once the potatoes have cooled, toss with the aioli mixture. Cover and chill in the fridge for 1 hour to overnight (the longer the better).
4. Serve at room temperature.
enjoy :)
pearls and pasta 