This potato salad recipe is the foundation that Camille uses to start a potato salad. She then adds other ingredients based on what she has in the house. If you make it just as it’s written it is delicious just like that, and feel free to experiment and add more things in as feels good to you. They love it because it’s fast to make, delicious to eat, and can be mixed up to use up whatever you have on hand. You can also substitute some of the ingredients to match what you have available, for example if you don’t have the garlic aioli you can substitute mayo, or you can use other fresh herbs in lieu of dill.
Serves: 4 as a side
Time: 30 minutes
Ingredients
1.5 lbs waxy potatoes
salt
2 small dill pickles, or 1 large dill pickle
3 tbsp vegan garlic aoili
1 tsp minced raw onion (optional)
2 tbsp fresh dill, minced
1 scallion, minced
1/4 jalapeno, minced (optional)
Wash and chop the potatoes into small bite sized pieces. Boil them in very salty water (like the ocean) until they are tender. Strain and rinse. Slice the pickles into bite sized pieces and chop up the rest of the ingredients. Combine and Enjoy!
Taste for salt on this first bite. If you salt the water a lot you may not have to add any salt to this dish once you combine it. If it’s not salty enough, add salt. If it’s too salty, make some more but under-salt the second batch of potatoes. Alternately you can add in other un-salted ingredients like boiled potatoes or freshly chopped veggies (eg. celery, carrots, or minced cabbage) which will dilute the salt. The more you practice with salting water when you boil potatoes the better you will get at salting perfectly to your liking.