Light and Creamy Dill Potato Salad

I didn’t grow up with creamy potato salad, and generally don’t care much for it, but the fresh dill in this recipe sounded so good, that I decided to try it.  For my vegan mayonnaise I used Nasoya:  Dijon Style Nayonaise–primarily because we didn’t have enough of the plain veganaise.  It actually worked out well.  I liked the extra mustard in the recipe and it complimented the dill beautifully.  I think I will be using it in the future.  I also didn’t add the celery–just not a raw celery fan…the crunch of it doesn’t do anything for me.  I imagine it would be good though.Image

Ingredients:

  • 6 potatoes, chopped into small chunks
  • water for boiling
  • salt and pepper to taste
  • 2 stalks celery, diced
  • 1 cup mayonnaise or vegan mayonnaise
  • 1/4 cup chopped fresh dill
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 2 tbsp dijon mustard

Preparation:

Boil the potatoes in water just until tender. Drain and allow to cool.

Whisk together the remaining ingredients in a large bowl. Add the cooled potatoes and toss to coat. Serve chilled.

From http://vegetarian.about.com/od/sidevegetabledishes/r/dillpotatosalad.htm

Advertisements
This entry was posted in Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s