This weekend I had the pleasure of watching Black Orpheus on the big screen (much love to the Light Nights crew!)  When I thought about what to name this potato salad, I had an image of my tastebuds doing a jiggy samba number…so, paying homage to Orfeo seemed fitting 8-)  I hope you enjoy it as much as I do!

Ingredients

  • 3 pounds small white potatoes
  • Sea salt (to taste)
  • 1 cup Vegenaise (found at Whole Foods)
  • 3 tablespoons Dijon mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 cup chopped Kalamata Olives (optional)

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer, until the potatoes are tender when pierced with a knife.

In a small bowl, prepare the dressing: whisk together the Vegenaise, mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters and place them in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, olives, 2 teaspoons of salt and 1 teaspoon of pepper. You may want to add more Vegenaise at this point if it is too dry.  Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

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