Red Potato Salad


3 lbs medium red potatoes, cubed into bite size pieces
4 stalks celery, sliced 1/4″ thick
2 cups carrots, shredded (about 1 large carrot)
1/2 a large red onion, cut into dice and with layers separated
1/8 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
6 tbsp veganaise (or other mayonnaise of choice)
4 tbsp organic olive, canola, or flaxseed oil
1/2 tsp salt
1/2 tsp mustard seeds
1/4 tsp ground black pepper
juice of 2 limes or 3 tbsp apple cider vinegar (or other vinegar of choice)


Steam potatoes on high heat for 10 minutes, until they can be pierced with a fork but are still firm. Run under cold water so they do not continue cooking, strain in a colander, and set aside.

Mix veganaise, oil, salt, pepper, lime juice, mustard seeds, dill and parsley in a large bowl, using a fork or whisk. Once thoroughly combined, add the steamed potatoes, celery, and carrots. Gently mix for several minutes, until vegetables and potatoes are evenly coated with the dressing. Set aside for at least 30 minutes to let flavours marinate.

Toss again before serving, serve cold or at room temperature. Enjoy!

A Word From Lalia:

Lalia Frolick began the Found Frolicking blog in order to write about life as a “crunchy” mama. Her blog is a little bit of everything: she shares her reflections and experiences of motherhood along with recipes, DIY projects, reviews, promoting giveaways, and more! She grew up in San Francisco, California, and was raised to have a global appreciation of diversity and cuisines from India, Greece, Thai, Italy, and more. Although Lalia has been living in Edmonton, Alberta, Canada (as if you didn’t know where that is!) for over 4 years, she hopes to return to California soon to be closer to her extended family. She currently lives with her husband, 1-year-old son, and two furry rascals: a chocolate lab and a manx cross (that’s supposedly supposed to be a cat, but he acts more like a small dog).