All ingredients should be organic.
1. Wash potatoes, remove any eyes and bad spots, and cut into bite sized pieces. If using new, little potatoes, you probably only need to cut them in halves or quarters. Put the potatoes in a pot of water, salt well, and bring to a boil. Turn to medium-low and cook for 15 to 20 minutes, or until just done.
2. While the potatoes are cooking, put the onion, celery tops, parsley, garlic, Italian dressing, and white balsamic vinegar into your food processor and whir until it looks like pesto.
3. Drain the cooked potatoes (don't rinse!), and put into a large lidded container-I usually use Tupperware. Add the celery onion dressing and stir well. Cover and put into the refrigerator until the potatoes are cool.
4. When cool, add the sliced celery bottoms, carrots, dill, and mustard. Stir well, and add equal amounts of vegan mayonnaise and yogurt until it looks right. Taste and add salt and pepper, if needed. Put back into the fridge until it's time for the picnic or potluck.
The amounts for the vinegar, dressing, yogurt and mayonnaise are approximate-use your judgment. This salad is so delicious. You can also make it with pasta-elbows or medium shells work well. When making it with pasta, I sometimes don't add the veganaise and yogurt, but add more dressing and some cucumber and halved cherry or grape tomatoes, to make it more Italian. Enjoy!
Source of recipe: This recipe is a vegan version of one that's been passed down from my Granny to my Mom to me. It goes to every summer picnic I go to, by popular demand.