For the best texture I like using pre-cooked potatoes that have already cooled down to at least room temperature. Be careful not to overcook your potatoes. Boiling them for 20-30 minutes should suffice. When you stick a knife in them to test doneness, it should not slide through as easily as if you were making mashed potatoes. They should be slightly firm still. Once boiled, remove them from the heat, drain, and give them time to cool before peeling and using in the recipe.
Prep Time30 minutesmins
Cook Time5 minutesmins
Course: Side Dish
Servings: 6
Author: Jenné
Ingredients
2sweet potatoesboiled and cubed (see note above)
4Yukon potatoesboiled and cubed (see note above)
1/2cupvegan mayoI use Just Mayo
1teaspooncelery seed
1/2 -1teaspoonsalt
2teaspoonsdijon mustard
6tablespoonsdill relish
1/4cupwhite onionsdiced
Instructions
Peel and cube the potatoes, then place them into a mixing bowl.
In another bowl combine the vegan mayo, celery seed, salt, mustard, dill relish, and onions and stir well.
Pour the mayo mix over the potatoes, and stir well to coat.
Season to taste with more salt if necessary.
Serve immediately OR set it in the fridge to let the flavors marry for at least one hour. Overnight is ideal!