Ingredients
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5 lbs potatoes, washed and peeled
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1 seedless cucumber, sliced thinly
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1 cup vegan mayonnaise
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1/4 cup Dijon mustard (whole grain)
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1/4 cup olive oil
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1/3 cup white vinegar
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2 tablespoons sugar
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1 tablespoon dried dill
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1 teaspoon turmeric
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1 1/2 teaspoons salt (to taste)
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1 teaspoon fresh ground black pepper
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1 large carrot, peeled and grated
Instructions
- Slice the potatoes between 1/2 and 1/4 inch thick.
- If potatoes are large they can be cut into halves or thirds before slicing.
- Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes.
- Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork.
- While the potatoes boil, prepare the dressing.
- If makeing the whole recipe, you will need the larges mixing bowl you have in order to add the potatoes later on.
- Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper.
- Wisk together briskly.
- Add sliced cucumbers and place in the firdge until potatoes are ready.
- When potatoes are done, drain and rise them quickly under cold water.
- Be sure to shake off any excess water.
- Add potatoes to the dressing and mix well.
- Top with grated carrots and mix.
- Check seasoning and adjust as needed.
- Refrigerate until ready to serve.