Enjoy the fresh flavours of local goodness with this Chunky Baby Potato Salad! The Dilly Dressing is just perfect on this make-ahead salad! Add some fresh peas or a handful of pistachios to make this a full meal! It’s wonderful for a picnic!
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| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 2 pounds baby nugget potatoes
- 6 large radishes
- 3/4 cup chopped celery Choose the more tender center pieces, if possible
- 6 garlic scapes or 1/2 cup chopped green onion
- salt and pepper to taste
Dilly Dressing
- 1/2 cup vegan mayo
- 1/2 cup nutritional yeast
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons agave
- 2 Tablespoons fresh dill stems removed and chopped finely
- 2 cloves fresh garlic minced
- salt and pepper to taste I add about 1/2 teaspoon of pepper!
Ingredients
Dilly Dressing
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Rate this recipe!
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Instructions
Salad
- Boil the baby nugget potatoes for about 10-15 minutes until cooked, so that a fork be stabbed in but the potatoes are not mushy. Drain and let cool. I like to do this the day ahead.
- Chop the radishes and the celery, allowing for the chunkiness desired.
- Once potatoes have cooled, chop roughly.
- Toss the cooled potatoes with the chopped radishes, celery, and the scapes or green onion.
- Drizzle the salad with as much of the Dilly Dressing as you like and season with salt and pepper to taste. I use lots of pepper! You can eat this immediately or let sit in fridge for flavours to blend.
- When ready to serve, toss on some fresh garden peas, if you have them! Also great with pistachios!
Dilly Dressing
- Put all your ingredients in a jar and shake well to combine flavours. Add a little water if you want a thinner dressing. This is great made ahead of time and kept in the fridge. The flavours get even better with sitting! Enjoy!
Recipe Notes
We had such an abundance of garlic scapes, so we added some of our chopped scapes to some coarse salt to create garden garlic salt!
