Vegan Dill Potato Salad with Fiddleheads (No Mayo)
This vegan dill potato salad is made with no mayo, and instead uses a delicious olive oil vinaigrette. With the addition of fiddleheads (or asparagus) this is a great springtime recipe!
Servings 6 servings
Calories 241kcal
Ingredients
For the dressing:
- ⅓ cup olive oil
- 1 tbsp white wine vinegar
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 lemon, juiced
- ½ tsp salt
- ¼ tsp pepper
For the potato salad:
- 2 lbs potatoes
- 1 ½ cups fiddleheads (or chopped asparagus)
- ½ tbsp olive oil
- 2 tsp minced garlic
- 2 large celery stalks, chopped
- 2 green onions, chopped
- ⅓ cup parsley, chopped
- ⅓ cup dill, chopped
Instructions
- Combine all the ingredients for the dressing in a bowl and whisk together. Set aside for now.
- Place the potatoes in a pot and fill the pot with water to about an inch higher than the potatoes. Place on the stove over medium heat and bring to a boil. Continue boiling for 15-20 minutes (depending on the size of the potatoes), until tender (but not mushy). When cool enough to handle, chop into ½ to ¾ inch chunks. Place the potatoes in a large bowl.
- Meanwhile, as potatoes are cooking, boil fiddleheads in another pot for 15 minutes.*
- When the fiddleheads are done, drain them. In a skillet, heat olive oil over medium heat. Sauté fiddleheads and garlic for 2-3 min. Add the fiddleheads and garlic to the bowl with the potatoes.
- Add the celery, green onions, parsley, and dill to the bowl with the potatoes. Pour the dressing in and toss well. Serve warm and enjoy.
Notes
- *Fiddleheads should be boiled before sautéing for food safety reasons.
- *If using asparagus instead of fiddleheads, skip the boiling step and instead sauté the asparagus for 3 minutes, add the garlic, and continue cooking another 2 minutes total.
- This makes 6-8 side dish sized servings. The nutrition analysis below is based on 6 servings.
Nutrition
Calories: 241kcal