Baby Potato Salad
Using as much local produce as possible, this easy Chunky Baby Potato Salad combines tender, sweet baby potatoes, fresh, crunchy radishes, and crisp celery all lightly drizzled with a herby Dilly Dressing. Fresh garlic scapes or green onions add a tasty touch.
| Servings | Prep Time |
| 6servings | 20minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 2pounds baby nugget potatoes
- 6 large radishes
- 3/4cup chopped celeryChoose the more tender center pieces, if possible
- 6 garlic scapesor 1/2 cup chopped green onion
- salt and pepper to taste
Dilly Dressing
- 1/2cup vegan mayo
- 1/2cup nutritional yeast
- 2Tablespoons fresh lemon juice
- 2Tablespoons agave
- 2Tablespoons fresh dillstems removed and chopped finely
- 2cloves fresh garlicminced
- salt and pepper to tasteI add about 1/2 teaspoon of pepper!
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!
