Vegan Potato Dill Salad

from the recipe archives! .. get ready for the Spring with this recipe!


  • 12 small red potatoes, unpeeled
  • 1 T Dijon mustard
  • 6 sprigs fresh minced dill
  • 1/3 C. red wine or cider vinegar
  • 1/2 C. olive oil
  • 1/4 small red onion, chopped
  • 1 1/2 tsp. salt

Boil the potatoes until soft (usually about 20 minutes), then drain them and let cool.
Whisk the rest of the ingredients together in a bowl.
Once the potatoes have cooled, cut them into bite-size pieces and toss them with the dressing.

Serve warm or chilled. Adapted from johnofjack’s recipe here


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