It has been SO incredibly warm in IL for our visit, except today, the day we head back to Portland. This is fine by me, we have enjoyed the warm 80+ degree weather tremendously.
On one of the nights we got together with my Dad, brothers, and my brother’s girlfriend – we enjoyed a cookout. My Dad grilled steak and tilapia (I had some of this), and buttered mushrooms. He also gave me 5 whole pounds of red potatoes to do with as I wished.
So, I went to work 3 hours before our dinner time and finished with about 40 minutes to spare. Waiting for the water to boil and chopping/cooking the potatoes took the longest.
This is not vegan but may be considered vegetarian. It could definitely be veganized with a vegan cashew mayo or chive dip but I was making SO much that I just wanted to go the easy route, not having access to equipment or supplies. A cashew ranch base would be perfect if you made a much smaller version of this.
There were 6 of us for dinner, but this could probably feed an army. My brother filled almost half his plate with potato salad after trying a few bites and then took home a huge tupperware of leftovers – same with my Dad. Just so you have an idea of how much this makes.
The measurements might not be exact as I’m writing this almost a week after it was made but I believe recipes should almost always be adapted to your tastes with more/less of some things.
I first had a ‘ranch’ potato salad a few years ago, when our neighbor/landlord/friend brought me a small sample of his to try. It was love. I’m much more partial to ranch than mayo even though they are probably not that different – ha. Fresh dill is a must and I added celery, carrots, pickles, and basil to this. Major love, it was so very good.
I hope you enjoy! xoxo
Are you in cookout weather yet? or eat outside weather?