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Picnic-grade Potato and Pea Salad with Fresh Dill

Ah, potato salad – a staple on the North American picnic menu. This dish is appealing because of its rich and creamy good looks, but is notorious for its excessive use of eggs. Here’s a fresh take on the ol’ potato salad. An egg-free mayonnaise base adds the creaminess while losing the eggs, the cholesterol, and the extra fat. Fresh dill and tangy mustard kick the flavour up a notch, while peas or beans add a nice crunch.

You’ll need: 1 small bag nugget potatoes 1 cup trimmed snap peas (or green beans) 1 cup chopped celery (about 2 stalks) 1 tablespoons prepared mustard 2 teaspoons apple cider vinegar 2 tablespoon of chopped, fresh dill 1 cup Veganise or any eggless mayo sea salt and pepper to taste

1. Add 2 tbs of salt to a large pot of boiling water. 2. Cut the potatoes into bite-sized pieces (I like mine in half). Add the taters to the pot and boil until they are fork tender (about 10-12 minutes). 3. Add the green beans and quickly cook them for an additional 2-3 minutes. 4. While the potatoes and peas are cooking, whisk together all the ingredients for the dressing. 5. Strain the potatoes and peas, combine with the dressing and toss until well coated. Add some extra dill on top or nice pinch of cayenne for some heat.