Occasionally, I love to indulge in a hot cup tea and flip on food network. I find it so relaxing when I do. Two of my top favorite shows are Giada and Barefoot Contessa. Something about seeing the beauty of where they live on opposite oceans makes me feel peaceful and inspired. I especially love when they show Ina’s breathtaking home and gardens. It is kind of funny, but I can envision myself picking flowers and herbs there.
I also learned the best method for cooking potatoes for potato salad that are just the right firmness from Ina Garten. The potato salad I am sharing with you today is inspired by her own recipe.* I changed it slightly to suite my tastes and to make it 100% plant-based. It’s summer BBQ season, and that means it’s time to break out the big blankets and go for a nice picnic on beautiful days. This recipe is perfect for that!
- 3 lbs. potatoes (I used Nature’s Pride Organic potatoes)
- 2 Tbsp. + 1 tsp. sea salt, divided
- 1 cup Earth Balance mindful mayo with olive oil
- 2 Tbsp. Dijon mustard
- ½ cup dill, roughly chopped
- 1 tsp. white pepper
- ½ cup celery, diced
- ¼ cup chives, chopped
In a large pot of water, add potatoes and 2 Tbsp. of salt. Bring to a boil then turn down the heat and simmer for 15 minutes (5 minutes less for small potatoes).
Drain potatoes in a colander, then put the colander into the empty pot and cover with a clean towel so that the potatoes steam for 15 – 20 minutes.
In a medium bowl combine Earth Balance mindful mayo, mustard, dill, 1 tsp. of salt, and 1 tsp. of white pepper.
When the potatoes have cooled cut into large chunks. Tip – make sure not to cut the chunks too small or they might fall apart. Place potato chunks into a large mixing bowl.
Pour the dressing over the potatoes, and stir in celery and chives. Add salt and pepper to taste if needed. Refrigerate to enhance flavors.
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Have a wonderful day!
With love & gratitude,
p.s. Have you seen the show Giada in Paradise? It is friggin awesome! I love it 🙂
*Inspired by Ina Garten Potato Salad