Ensalada de patata cremosa con mostaza y eneldo

Ingredientes

• 2.2 lb baby potatoes (1 kg, skin on or skin off is up to you)
• 1 cup vegan mayonaise
• 1/3 cup red onions (finely diced)
• 1 tbsp whole-grain mustard
• 1 clove garlic (minced)
• 1/4 cup fresh dill (stem removed, roughly chopped)
• 1 tsp sea salt
• 1/4 tsp black pepper

Preparación

1. 1

   Wash the potatoes under cold running water and scrub each one by hand or with the use of a brush. This will get rid of the dirt that’s stuck to the potatoes. Place the potatoes in a large pot with a lid. Fill it with water until the potatoes are covered and bring it to a rolling boil. Cover and boil for 30 minutes to 40 minutes or until the potatoes are tender. You can check this by piercing the potato with a knife. If it goes through easily it is ready.

2. 2

   Drain the potatoes into a colander after cooking and keep them in the fridge to cool for about 20 minutes. Letting the excess water drip off.

3. 3

   After the potatoes are cool, make sure they are dry, cut them into quarters (or your desired bite size), and place them into a bog bowl. In a bowl, mix your mayo, garlic, chopped onions, and whole-grain mustard, and sprinkle the dill around as well. Stir until well combined and season with salt and pepper to taste. Set aside.

4. 4

   Pour the dressing over the potatoes. Then mix them with a wooden spatula, being careful not to crush or mash any of the potatoes. Make sure they are coated evenly. Chill in the fridge for 1 hour before serving. Enjoy! (*Note)