This simple potato salad is the perfect side dish for entertaining or to make ahead for the week. It has a refreshing crunch and zing thanks to two types of onion, celery, herbs, and spicy mustard. And an added plus, it is vegan!

How to make this Easy Creamy Potato Salad

Ingredients

• 5 pounds yellow potatoes
• ¾ cup minced celery (about 2 large stalks)
• ½ cup chopped scallions
• ⅓ cup minced red onion
• ¼ cup chopped fresh parsley
• ¼ cup Primal Kitchen Mayo
• 2 tablespoons chopped fresh dill
• Juice from ½ lemon (about 1.5-2 tablespoons)
• 1 tablespoon Primal Kitchen Spicy Mustard
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon salt

Directions

1. Wash and scrub the potatoes. Place them in a pot and fill the pot with water until the water is about an inch or so above the potatoes. Place the pot on the stovetop and heat over medium heat, uncovered. Bring the water to a boil and reduce it to a simmer.
2. After 5 minutes, pierce one of the larger potatoes to check for doneness. Continue simmering until they are nearly tender, then remove the pot from the heat and cool. Once they are fork-tender, remove the potatoes and rinse them under cool water to help peel off the skins. Reduce the heat to maintain a gentle simmer, and cook until the potatoes are fork-tender, 8 to 10 minutes.
3. Remove any remaining skins and chop the potatoes into about ¾” chunks. Place the chopped potatoes in a large bowl.
4. In a smaller bowl, combine the scallions, red onion, mayo, mustard, lemon juice, black pepper, paprika, and salt.
5. Pour this mixture over the potatoes and top with the parsley and dill. Fold the mayo mixture into the potatoes until just combined. Season with additional salt and pepper to taste as needed. Top with additional herbs or scallions, if desired. Refrigerate until ready to serve.

Recipe Notes

Source: Primal Kitchen     https://www.primalkitchen.com/