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About the Recipe
Ingredients
2 lbs yellow potatoes (peeled or unpeeled), cut into chunks
½ cup vegan mayo
2 tbsp unsweetened plain vegan yogurt (optional for creaminess)
4-5 tsp Lemon Dill Twist
Juice of 1 lemon
1 tbsp apple cider vinegar
1 celery stalk, finely diced
2 tbsp fresh dill or parsley (optional for garnish)
Salt to taste
Preparation
Boil potatoes in salted water for 10–15 minutes until fork-tender. Drain and let cool slightly.
In a large bowl, mix vegan mayo, yogurt (if using), lemon juice, vinegar, and Lemon Dill Twist.
Add cooled potatoes and celery. Mix until coated.
Taste and adjust salt or Lemon Dill Twist as needed.
Chill at least 1 hour before serving. Garnish with fresh herbs if desired.
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