A dill-heavy potato salad in a vegan mayonnaise base. Our best attempt to recreate the phenomenal vegan potato salad sold by the Common Market in Frederick, Maryland.
- 4 lb red-skinned potatoes
- kosher salt
- 1 cup vegan mayonnaise (we like Just Mayo)
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 3 tbsp fresh chives, chopped
- 2 tbsp fresh dill, chopped
- 1 1/2 tsp ground yellow mustard
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/4 tsp celery salt
- 1/4 tsp MSG (e.g. Accent or Ajinomoto)
- pinch nutmeg
- salt to taste
Finely chop fresh chives and destem and finely chop fresh dill.
Wash potatoes, cut off dark spots and dice into 1/2- to 3/4-inch cubes, leaving skins on. Place potatoes in a pot of liberally salted cold water and bring to a boil over high heat. Reduce heat to maintain boil and cook slightly longer than advisable, about 10 minutes, until potatoes are a little softer than fork tender. Drain potatoes, then shock with cold water until close to room temperature.
Meanwhile, grind mustard powder and paprika into a small amount of mayo with the back of a spoon. Once mixture is smooth, add remaining mayo. Add vinegar and sugar and mix until smooth, then add onion powder, garlic powder, black pepper, celery salt, MSG and nutmeg and mix thoroughly. Add chives and dill and stir.
Return potatoes to pot and fold in dressing. Potatoes should break up while mixing. Refrigerate immediately, but serve a little closer to room temperature.