Dill Potato Salad

i just gave myself the “best potato salad ever” award. seriously. and it’s VEGAN. can’t get much better than that. 🙂 i based this recipe on another one i found, but don’t remember who i got the original one from. if it’s you… speak up and link up!

Creamy Dill Potato Salad

8 Klondike Gold Potatoes, cut into bite sized pieces
1 Tbsp Garlic Powder
3 Tbsp Apple Cider Vinegar
4 Heaping Tbsp Veganaisse
2 Heaping Tbsp Dijon Mustard
1 Small Sweet Red Onion, Diced
Black Pepper and Sea Salt to taste

boil bite-sized potatoes until fork tender, but not TOO tender. drain, set in fridge to cool off.

meanwhile, combine the rest of the ingredients to make a creamy sauce.

at this point you can:

1) add sauce  to the potatoes while potatoes are warm. they will melt into the potatoes, and you can either serve warm or chill until ready to serve.

or

2) refrigerate sauce until potatoes are cold, then mix it all together and serve.

 

 

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1 Comment (+add yours?)

  1. Trackback: Sweet Potato Biscuits – Cafe Nobody

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