I use Vegenaise, a vegan mayonnaise, in this recipe. It has the rich, full bodied taste of real mayonnaise. A big bunch of chopped fresh dill really takes this recipe over the top. Roasting brings out a sweetness in the fingerling potatoes. This is a great recipe for people with special dietary needs. It is dairy and gluten free and vegan.
2 pounds Yukon gold fingerling potatoes**
3 tablespoons white balsamic vinegar
¾ cup Vegenaise*
2 teaspoons canola oil
1/2 cup finely chopped red onion
¼ cup diced celery
¼ cup chopped fresh parsley (more if you love parsley)
1/2 cup chopped fresh dill (more if you love dill)
1/2 teaspoon Kosher salt
1 garlic clove, minced
Fresh ground pepper to taste
Pre-heat oven to 425°F
Line a cookie pan with aluminum foil and lightly grease with canola oil
Cut fingerling potatoes in half lengthwise. And again in half if they are large.
Lay potatoes in a single layer in the pan.
Roast, tossing about half way through, for 20-25 minutes. Until cooked through.
Place potatoes in a large bowl; sprinkle with kosher salt & vinegar
While the potatoes are roasting combine Vegenaise with the onion, celery, dill, parsley.
Let potatoes cool a while and combine the Vegenaise mixture with the potatoes. Add fresh pepper. Cover tightly and chill 2 hours. or over night. Adjust seasonings before serving.
*For a vegetarian version whisk together ½ cup plain, non-fat Greek yogurt combined with ¼ cup of low fat sour cream instead of the Vegenaise. For more about Vegenaise: http://www.followyourheart.com/
** You can use new potatoes or Yukon gold potatoes too. Quarter them. No need to peel.
***Be creative. Add fresh herbs you have on hand, cucumbers, grated carrots, sliced radishes etc. Experiment with different vinegars e.g. apple cider or red wine vinegar.