Tender boiled potatoes, halved and soaked in a delicious and simple dressing. This vegan potato salad is a perfect appetizer, snack or accompaniment to dinner!
3 lb of white baby potatoes, boiled till soft, cooled and halved (can also use Yukon Golds, peeled)
2 large handful fresh dill
2 tbsp. olive oil
2 tbsp. dill paste or fresh dill
2 heaped tbsp. vegan mayo
1 tbsp. dijon mustard
1 tbsp. honey or maple syrup
1 tsp french’s mustard
3 large garlic cloves, finely chopped
1/2 a medium-sized white onion, finely chopped
1 small shallot, finely chopped
2 tbsp. lemon juice
1/2– 1 tsp salt
1/2 tsp fresh cracked pepper
dash of red chili flakes
Boil your potatoes till soft, strained, cool and halve.
Now into a bowl add all your ingredients.
Stir till well combined!
Enjoy! And yes, it’s that easy!
If you do not have access to baby potatoes, just use Yukon Golds. Peeled and quartered (or into bite size pieces).
If you prefer regular mayo, that is fine.
If you do not like lemon, use white vinegar.
You can also add fresh herbs like parsley, oregano and cilantro!