Everything tastes better when someone else makes it for you right?
Well I think I’m a pretty good cook but I love when someone else cooks for me.
We pick up our farm share box every Friday and this week was our best box so far. It had peppers, tomatoes, lettuce, corn, potatoes and so on. The potatoes were our firsts of the season and my hubby promised me that he would make potato salad.
- 7 small potatoes
- 1 cup vegan mayo
- dill weed (about 1 tablespoon)
- salt to taste
Dylan insisted I call this recipe “dirty” potatoes because when he peeled the potatoes he left some of the skin on. I don’t know if that was to cover up some less than proficient peeling skills or on purpose but we will refer to this recipe as “dirty” potato salad.
He first peeled the potatoes and chopped them up into bite size pieces. Next he placed the potatoes in a pot with boiling water and left them in until they were soft (15-20 minutes). Once the potatoes were tested with a fork for appropriate softness he drained them from the pot and placed them in the fridge to cool off for about 30 minutes.
After about a half hour he took out the potatoes and added mayo, dill, and salt. We love dill in our house but the amount you want to use is totally up to you (same with salt). As for vegan mayo we have a preference in our house. We buy Just Mayo. I’ve seen it at a few stores including Target (Target is my happy place). It’s by far the best mayo (vegan or not) that I’ve ever had.
Once Dylan added the seasonings and mayo he put the potatoes back in the fridge to continue to cool off some more. I have to say, you could bring this to a cookout and no one would realize it wasn’t vegan unless you told them. Super simple. Super easy. Even a husband could make it. 🙂