Day 546 of quarantine. Kidding! (But it certainly feels that way.)
The beaches and restaurants are closed for the long weekend, and we still have safer-at-home orders in place here in LA. Maybe you’re in a similar situation, or just hanging out BBQ’ing for the weekend.
The plus side? We’ve saved A TON of money by cooking at home for every meal! It’s healthier too! 🙂 Growing your own food, picking up from local farms, farm stands and farmers’ markets are also a great way to eat super fresh and tasty produce that’s in season and healthier for you!
Side note: I LOVE using fresh herbs when cooking! The difference is definitely noticeable. I much prefer fresh dill in this recipe (and in my chickpea tuna) as opposed to dried dill. But if dried is all you have, use about 1 tsp dried in this recipe.
I’m usually inspired to put together a fun, festive, colorful July 4th meal. This year, the way our government & leaders have been handling both the pandemic and protests makes me a little less patriotic and inspired. But we got some great, red, white & blue small potatoes from a local organic farm in Malibu. So in honor of the 4th of July… here is my RED, WHITE & BLUE POTATO SALAD!
(Also check out my best ever coleslaw recipe! Easy, yummy and traditional, yet totally vegan! You can see it on the final plate after the recipe!)
Hope you Enjoy!
Stay safe & have fun. And wear your mask!
Red, White & Blue Potato Salad!(Vegan & Gluten Free)
- 2-3 pounds red, white (or yellow) & purple potatoes, cut into quarters
- ½-1 cup vegan mayonnaise
- 2 dill pickles, chopped (about ½ cup)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- 3 stalks celery, chopped
- Add the potatoes in a large pot and cover with water
- Bring to a boil, and continue to cook for 5 – 10 minutes until potatoes are fork tender
- Drain and let cool
(Rinsing with cool water will help the potatoes cool faster)
- In a large bowl, mix together the mayonnaise, vinegar, mustard, dill, salt, and pepper
- Add the cooled potatoes along with the pickles and celery and gently toss to coat in the dressing
- Enjoy as is, or let marinate & rest for better flavor!