I brought this to a girls night get together with my friends and it was a TOTAL HIT! And this was before we broke out the wine. It’s smoky, a little spicy and super flavorful—more than you’d expect from a simple potato salad! It whips up quickly and serves plenty: the definition of perfect party food. —AS
SERVES 6 TO 8
6 cups (1.1 kg) cubed red potatoes (1” [2.5-cm] cubes)
Pinch of salt
1 cup (165 g) finely diced celery
1 cup (170 g) finely diced red onion
½ cup (80 g) finely diced radishes
1¼ cups (300 g) vegan mayo
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) lemon juice
2 tbsp (6 g) chopped fresh dill, plus more for garnish
1 clove garlic, minced
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp salt
½ tsp pepper
Pour the potatoes into a large soup pot, adding the salt and enough water to just cover the potatoes. Bring it to a boil, and cook for about 20 minutes, or until the potatoes are fork tender. Drain the water and set them aside to cool.
While the potatoes cool, prep the veggies and place them into a large bowl. Set that aside, too.
In a smaller bowl, whisk together the mayo, vinegar, lemon juice, dill, garlic, paprika, cayenne, salt and pepper. Pour this into the veggies and toss to combine.
When the potatoes have cooled completely, toss them into the veggie mayo mixture until completely combined. Garnish with fresh dill and serve!
Leftovers last in the fridge for up to a week.