PROSPECT PARK POTATO SALAD

PROSPECT PARK POTATO SALAD

5 lbs. potatoes, washed and peeled
1 seedless cucumber, sliced thinly
1 cup vegan mayonnaise
¼ cup Dijon mustard (whole grain)
¼ cup olive oil
1/3 cup white vinegar
2 Tbsp. sugar
1 Tbsp. dried dill
1 tsp. turmeric
1-1/2 tsp. salt. (to taste)
1-tsp. fresh ground black pepper
1 large carrot, peeled and grated

Slice the potatoes between ½ and ¼-inch thick.

If potatoes are large they can be cut into halves or thirds before slicing.

Place potatoes into large stockpot, and fill with cold water about 4-inches above the top of potatoes.
Bring to a boil for about 15 minutes or until potato can be pierce easily with a fork.
While the potatoes boil, prepare the dressing.

If making the whole recipe, you will need the largest mixing bowl you have in order to add the potatoes later on.

Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, salt and pepper.
Whisk together briskly.

Add sliced cucumber and place in the refrigerator until potatoes are ready.

When potatoes are done, drain and rinse them quickly under cold water.

Be sure to shake off any excess water.

Add potatoes to the dressing and mix well.

Top with grated carrots and mix.
Check seasoning and adjust as needed.

Refrigerate until ready to serve.

Yield: 12 servings.