Remember those small tins of potato salad that you ate growing up? Why not make your own with leftover spuds and spring fresh produce? First brought to Europe by Spanish explorers, it typically consists of boiled waxy potatoes and onion, carrot and some kind of mayonnaise. Here are some plant-based versions for you to try. Serve with cold sandwiches, or alongside veggie hot dogs and burger. Spring Potato Salad with Asparagus & Peas (Crowded Kitchen) is a spring dish with radishes and a lemon dill vinaigrette. Made in 30 minutes.
Potato Salad with Dill (Crowded Kitchen) covers the potatoes in a creamy dressing made with vegan mayo, Dijon mustard and lemon juice.
Vegan Dill Potato Salad (Short Girl, Tall Order) is ideal for a summer BBQ. Rather than using mayo, this is a lighter version of your typical salad, and uses fingerling potatoes. Ready in 30.