I’m planning what I’m going to bring to the July 4th fireworks party and food extravaganza. One thing that is always a hit is potato salad, but the traditional kind is full of mayo (which, as I mentioned in my five bean salad post, is likely to kill me if it’s left to swelter in the summer sun) and not a top choice on a cardiologist’s “recommended foods” list.

I’ve been learning what a versatile ingredient silken tofu is in reinventing dessert items, so I thought why not make vegan mayo? Since that experiment turned out pretty well, I decided to use it in my potato salad. And, to make it a real party, why not use red, white and blue potatoes?

Yeah, I’m wild like that.

If you like your potato salad pickle-y and dill-y, you’ll love this take on potato salad. Check it out and let me know what you think!

Red, White and Blue Potato Salad

Makes six, 1/2 c. servings

1 1/2 pounds small red, white and blue potatoes

2 medium dill pickles, diced

2 celery ribs, diced

1/2 t. dried dill

1 T. Dijon mustard

1/4 to 1/2 c. vegan mayo (according to preference)

Salt and freshly cracked pepper, to taste

Clean potatoes and cut into cubes, steam in a covered pan until tender (about 10 minutes). Remove from pan and allow to cool to room temperature. Add potatoes to a large bowl and toss with remaining ingredients. Refrigerate at least  2 hours before serving.