Ingredients
- 8 medium new potatoes
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- Salt
- 1/2 tsp freshly ground pepper
- 2 celery stalks, chopped fine
- 3 tbsp finely chopped onion
- 2 tbsp chopped fresh dill
- 1-11/4 cups Veganaise
- 3 tbsp cider vinegar
- 2 tbsp dry mustard mixed into the mayonnaise
Directions
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Boil the potatoes just until tender when pierced with a fork. Drain and as soon as you can handle them, peel and dice. Toss with the lemon juice, oil and salt to taste (the flavor is better when they have this preliminary dressing while very warm and the potatoes will not absorb as much mayonnaise later). Cool. Add the pepper, celery, onion and dill. Blend 1 cup mayonnaise with vinegar and mustard and then toss over the potato salad, gently folding until all pieces are coated. If the potatoes seem a little dry add more mayonnaise.