from the recipe archives! .. get ready for the Spring with this recipe!
VEGAN POTATO-DILL SALAD
- 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