I love hosting. It’s something that has been in my blood for a really long time- and truthfully, I think a large part of it comes down to the fact that I just really love cooking for people!

Not only is it a passion of mine, but it also gives me an excuse to think outside the box and try new things in the kitchen- that I otherwise probably wouldn’t.

Since we are currently in Nicaragua, hosting right now looks a little bit different than what it does back home- not just because of restrictions, but also because of the weather!

Right now it’s a balmy 30 degrees Celsius every day- and we most certainly aren’t experiencing any cold, blistery days. So hosting? It’s all about those pool parties and BBQ’s here.

And while I love me a good BBQ, eating mostly plant-based poses a new kind of challenge in a country like this- as veggie dogs and burgers aren’t easy to come by.

For that reason, I got some creative juices flowing and decided to make a vegan potato salad. It also posed its own challenges, as dill is something that is VERY uncommon and hard to find here.

After a lot of digging, I was finally able to find some fresh dill from one of the organic farms- yay!

The recipe turned out great, and I hope you get a chance to try it (though I don’t blame you if you save it for the summer!).

 

This recipe is:

  • Vegan
  • Gluten-free
  • High protein
  • Quick
  • Healthy
  • & Delicious

 

Happy eating!

Vegan Potato Salad

PREP TIME
15 Minutes

COOKING TIME
20 Minutes

YIELDS
6-8 Servings

 

INGREDIENTS

  • 5 large russet potatoes (you can use any kind)
  • 1/2 cup celery, diced
  • 1/2 cup chives, diced
  • 1/2 cup fresh dill, chopped small
  • 3/4 cup vegan mayo
  • 1 tbsp yellow mustard
  • 2 tsp lemon juice
  • 1/4 tsp ground celery seed
  • pink Himalayan salt to taste
  • ground pepper to taste

 

DIRECTIONS

STEP 1: Wash and chop potatoes in half, placing in large pot. Fill with water until they are covered by 1 inch. Add a generous pinch of pink salt, and bring to a boil. 

STEP 2: Continue boiling until the potatoes reach the point of being ‘fork tender’ but not too soft. Drain water, rinse with cold. If removing the skins, pinch and pull them off at this point (I left mine on). Place potatoes in fridge or freezer to cool down.
 
STEP 3: In a small bowl, combine the vegan mayo, yellow mustard, ground celery seed, lemon juice, pink Himalayan salt and pepper, mixing well. 
 
STEP 4: Remove potatoes from fridge or freezer once cold, chop into small diced pieces. Place in large bowl with celery, chives and dill. Add dressing and gently toss to combine well. Serve immediately or place in the fridge for one hour before. Enjoy!
 
 
 

NOTES

  • Any type of potato will work- even baby potatoes.
  • Should you choose to peel your potatoes, be careful so that you do not burn yourself.
  • If the dressing is too thick, add a bit of water or more lemon juice.  Alternatively, if the dressing is too thin, add more mayo.
  • You can always make your own vegan mayo, rather than buying store bought. This will also work with regular mayo.
  • If you make this the night before, wait until the day of to add the dressing as the potatoes can soak it up and make it really dry.
  • This will last up to five days in the fridge.

 

Love,

Brianne xx

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Welcome!

Hi, I’m Brianne

Here at The Holistic RN you’ll find a place where holistic healing and western medicine come together to create a brand new way of looking at your health- including real food recipes, easy to understand information and overflowing inspiration. Let’s get started!

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