Ever just decide to make something on the fly and it turns out so good that you wish you had measured everything out so you could replicate it? ?Well… I’m going to do my best with this recipe and cross my fingers that when you make it it tastes as good as this! So here it is:
On- the- fly Summer Potato Salad ??
5 small-med organic red russet potatoes
3 chopped celery stocks
1/2 cup cornichons chopped (or any pickles )
1/2 cup black olives chopped ( i bought canned chopped and wow -time saver)
2-3 tbls vegan mayo
2-3 tbls dijon mustard
2-3 tbls vegan sour cream
2tsp or more dried dill ( fresh if you have)
Salt to taste
1tsp garlic powder
1 big pot
1 large bowl
Spoon for mixing
Boil your potatoes in a large pot. Ab 30-40. If you can stick a fork in them they are ready. Run them under cold water to stop the cooking process. Also so you don’t burn your fingers cutting them! ?Cut potatoes into cubes or whatever size you prefer. Throw in a large bowl. Add all of the other ingredients except the salt and dill. If you like your potato salad more creamy add more mayo mustard and sour cream. I made sure they were all equal parts. Mix well add salt and dill to taste! Store in refrigerator until ready to devour.
My family and I really enjoyed this so I hope you guys do too! Please let me know how it comes out. ??
Happy hump day babes!
#momlife #veganrecipes #plantbasedliving #momoftwo #comfortfood #summervibes #mama_lejo