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Updated: Nov 17, 2020

Been missing my momma a lot lately, so I've been recreating many of my all time fave momma Devlukia recipes. NEVER will they be as good as hers, because lets be honest the love she adds makes it completely and utterly impossible to recreate..HOWEVER till we meet again my version shall have to do for me and for you 😊❤️

🍽 S E R V I N G S

6-8 people


prep time: 15 mins

cook time: 20 min

total time: 35 min

🥗 I N G R E D I E N T S

1 kg white Yukon gold potatoes peeled and chopped (approx 4 cup chopped)

1 cup vegan mayonnaise ( thrive market, chosen foods or follow your heart)

1 cup vegan yoghurt (kite hill unsweetened for my USA homies, nush unsweetened yoghurt for my UK homies or unsweetened soya yoghurt if all else fails)

1 cup celery

2 tbsp yellow mustard

1 tsp apple cider vinegar

1/4 tsp asafoetida

1 tsp black pepper

1 tsp salt

3 tbsp dried dill

1 tbsp chilli flakes

🌿 T H E M A G I C

1. Heat water in a deep pan and add chopped potatoes, boil for about ten minutes, or until you can pierce a piece with a fork easily BUT BEWARE don't make it too mushy, the key to a good potato salad is perfectly cooked potatoes (no pressure)

2. Drain potatoes in a colander and let it cool.

3. Meanwhile, make the creamy creamy sauce by adding all the remaining ingredients into a bowl and mix.

4. Add potatoes in and mix again

5. Garnish with black pepper and chilli flakes

♡ Say a little prayer, do a little dance, infuse a little lurve, and serve with happiness ❤️

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