Creamy Garlic and Dill Potato Salad
- 3 pounds petite Yukon gold potatoes
- 2 stalks celery, chopped
- 3/4 tsp sea salt
- 1 cup So Good! Miso Mayo Garlic 'n' Dill mayonnaise alternative
- 1/2 cup red onion, finely chopped (about 1/2 of a large onion)
- 1 T apple cider vinegar
- 1/2 lemon, juiced
- 1 T Dijon mustard
- Fresh dill for garnish (optional)
Put the potatoes in a large pot with enough water to cover them by about an inch. Bring the water to a boil. Cook until the potatoes are tender when pierced with a fork, about 30 minutes.
While they are cooking, cut the white parts off of the celery, then cut the stalks lengthwise. Cut across into 1/4 inch slices.
When they are cool, cut the each potato in half, then cut each half into quarters. Add them to the bowl as you go while mixing them with the dressing. Be sure to coat all of the potatoes with the dressing. Keep covered at room temperature until ready to serve.
The soft potatoes paired with the fresh celery and onion and coated with the Miso Mayo is a great combination. Enjoy!