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:
- High protein
- & Delicious
Vegan Potato Salad
- 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
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.
- 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.