Good Recipes from Friendly Eaters
Creamy Vegan Dill Potato Salad
veggieterrain.com
1 1/2 lb small potatoes, halved/quartered
1 Tbsp garlic powder
2-3 Tbsp apple cider vinegar
4 Tbsp vegan mayo (such as Veganaise)
2 Tbsp spicy/Dijon mustard
3/4 cup onion OR scallions, chopped
1 1/2 cups fresh dill, chopped (or dried, to taste)
1/4 tsp cayenne
fresh black pepper and sea salt to taste
garnish: fresh pepper, dill sprigs, olive oil
Bring salted water to a boil and drop in potatoes. Cook until tender – do not over cook or you will end up with more of a “mashed” potato salad. There are two options now. You can chill your cooked potatoes first – then fold your ingredients directly into the potatoes and serve or chill. This prevents the vegan mayo and other creamy ingredients from ‘melting’ into the hot potatoes. The other option is to simply toss all the ingredients into the warm potatoes – and then chill until ready to serve. Doing this will allow the flavors to marinade nicely – but it may also wilt the “thickness” of your creamy potato salad sauce. Garnish with fresh dill sprigs and a drizzle of good olive oil and fresh black pepper over top. From http://kblog.lunchboxbunch.com.
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