Скачать или смотреть Potato Salad w/ Grilled Green Onions & Dill (Plant-based and Gluten-free Recipe)

This potato salad recipe gets a healthy twist with baked potatoes and grilled scallions for a smoky flavor. This plant based side dish is perfect for summer recipes and is sure to be a delight at your next barbecue! It's so easy to make, it will become one of your go-to vegan recipes!

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THE RECIPE

Grilled Green Onion Potato Salad
3 lbs. mini potatoes (red, yellow, mixed)
1 bundle of green onions, wilted tips and roots removed
½ tbsp neutral oil
Salt and pepper to taste
1 cup corn, fresh, canned or frozen
1 celery stalk, finely chopped
⅓ cup vegan mayo
2 tbsp lemon juice
1 tbsp ACV
1 tbsp dijon mustard
¼ cup chopped dill
1 tsp Old Bay seasoning


1. Bake the potatoes whole at 425ºF for 45 minutes. Be sure to poke many holes in the potatoes before baking them. Remove potatoes from the oven and let cool completely, then cut into 1½” chunks.
2. Heat a skillet over high heat and warm the oil until shimmering. Cut the green onions in half and carefully place in the hot skillet, season with salt and pepper, and allow them to blacken slightly for about 4 to 5 minutes per side, turning to grill both sides. Once softened and charred, remove from pan and let cool completely. Once cooled, cut into 1cm pieces.
3. In a small bowl, combine the vegan mayo, lemon juice, ACV, dijon mustard, dill, old bay seasoning and salt and pepper to taste. Set aside.
4. Add a handful of the baked potatoes to a large serving bowl and mash with a fork until creamy. Add the remaining baked potatoes, charred green onions, corn, celery and the sauce and combine well with a wooden spoon.
5. Cover and chill in the fridge for an hour or up to overnight. Enjoy!


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