Who doesn’t love potato salad? It’s the perfect deli style salad, that is always a crowd pleaser. But adding dill pickles and banana peppers to it gives it the perfect tangy crunch that sets it over the top.
HOW TO MAKE THIS VEGAN POTATO SALAD
Cut your red potatoes into larger bite sized chunks (leaving the skin on), and place them into an empty pot. Fill with cold water, and add a decent amount of salt & some pickle brine, bring to a boil & cook until the potatoes are fork tender- about 15 minutes. Once they’re cooked, drain them, and allow them to cool completely (even overnight) before mixing them with anything else.
Once the potatoes are cooled, you can get the rest of the salad ready. In a bowl, mix together your vegan mayo, onion powder, pickle brine, white vinegar, dijon mustard, fresh dill, CBD oil, salt & pepper to taste until well combined. Then chop up your celery and dill pickles, and add them in with the dressing, along with the potatoes. Mix everything until well combined, taste & adjust seasonings if needed. Cover and place in the fridge for at least an hour or so before serving (overnight is ideal).
Ingredients
3 lbs red skinned potatoes
1 1/4 cups dill pickles chopped
1 1/4 cups banana peppers
1 1/2 cups diced celery
2-3 drops CBD oil
Dressing
1 1/4 cup vegan mayonnaise
2 tbsp onion powder
4 tbsp pickle juice
1 tbsp white vinegar
1 1/2 tbsp dijon mustard
4 tbsp fresh dill minced
salt & pepper to taste
2-3 drops CBD oil
Instructions
Cut the potatoes and chop into bite sized pieces. Boil the potatoes until tender (approx. 15 minutes). Cool completely. Slightly mash a few of the potatoes.
Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well.
Refrigerate at least two hours before serving.
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