This summer’s socially distanced picnics might not quite be the same comforting and pleasurable seasonal rituals that we’ve come to know and love, but that doesn’t mean we can’t still enjoy all our favourite picnic foods.

Potato salad has always been my favourite picnic food. The first time I tried it was at a picnic at my Dad’s work for employees and their families. As a precocious five-year-old, I remember thinking, after that first bite, was is this magical and delicious substance? Now, as an adult who has consumed a fair amount of potato salad over the years, I’ve realized that there is nothing particularly magical about potato salad – it’s actually a very simple dish – but if it’s done well, it can become an immaculate centerpiece for your picnic soiree.

Ingredients (makes 4 to 5 portions):
3 lbs of yellow baby potatoes
1 cup of vegan mayo (I used Veganaise)
1 tbsp of plant-based milk
1 tbsp of yellow mustard
1 tsp of tarragon
1 tbsp of dill
1 tsp of fennel seed
1 tsp of paprika
1 tsp of apple cider vinegar

Directions:
1. Wash and dice the potatoes. I leave my skins on for added texture – but that’s a personal preference so feel free to peel them too if you’d like. Dice the potatoes in halves or quarters depending on the size – just try to keep them a consistent size so they cook evenly.
2. Bring a large pot of salted water to a boil. Reduce to simmer and add the potatoes. Cook for 20-25 minutes until tender.
3. Drain the water from the potatoes and rinse the potatoes in cold water to remove some of the starch. Cover and set aside in the fridge to cool before adding the dressing.
4. Make the Dressing. In small bowl, mix together to the 1 cup of vegan mayo, 1 tbsp of milk, 1 tbsp of mustard, 1 tsp of tarragon, 1 tbsp of dill, 1 tsp fennel seed, 1 tsp of paprika, 1 tsp of apple cider vinegar.
5. Mix the dressing into the potatoes. Serve cold!