Prospect Park Potato Salad Recipe

Name: Prospect Park Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs potatoes, washed and peeled; 1 seedless cucumber, sliced thinly; 1 cup vegan mayonnaise; 1/4 cup Dijon mustard (whole grain); 1/4 cup olive oil; 1/3 cup white vinegar; 2 tablespoons sugar; 1 tablespoon dried dill; 1 teaspoon turmeric; 1 1/2 teaspoons salt (to taste); 1 teaspoon fresh ground black pepper; 1 large carrot, peeled and grated

Servings: persons

5 lbs potatoes, washed and peeled
1 seedless cucumber, sliced thinly
1 cup vegan mayonnaise
1/4 cup Dijon mustard (whole grain)
1/4 cup olive oil
1/3 cup white vinegar
2 tablespoons sugar
1 tablespoon dried dill
1 teaspoon turmeric
1 1/2 teaspoons salt (to taste)
1 teaspoon fresh ground black pepper
1 large carrot, peeled and grated

1
Slice the potatoes between 1/2 and 1/4 inch thick.
2
If potatoes are large they can be cut into halves or thirds before slicing.
3
Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes.
4
Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork.
5
While the potatoes boil, prepare the dressing.
6
If makeing the whole recipe, you will need the larges mixing bowl you have in order to add the potatoes later on.
7
Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper.
8
Wisk together briskly.
9
Add sliced cucumbers and place in the firdge until potatoes are ready.
10
When potatoes are done, drain and rise them quickly under cold water.
11
Be sure to shake off any excess water.
12
Add potatoes to the dressing and mix well.
13
Top with grated carrots and mix.
14
Check seasoning and adjust as needed.
15
Refrigerate until ready to serve.

1038

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 lbs potatoes, washed and peeled, 1 seedless cucumber, sliced thinly, 1 cup vegan mayonnaise, 1/4 cup Dijon mustard (whole grain), and more.

Yes, Prospect Park Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Prospect Park Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions