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Vegan potato-dill salad

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Member since 2009

Serves 6 | Prep Time 15 | Cook Time 20


12 small red potatoes, unpeeled
1 T Dijon mustard
6 sprigs fresh minced dill
1/3 C. red wine 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.

Refrigerate the potato salad for an hour before serving.

Pairs Well With


I got this recipe from the veg restaurant down the street then made some changes to it. It's quick, simple, and very good.

Welcome to BakeSpace Johnofjack. I have made a similar recipe with the addition of some green beans. I loved it, but of course my children did not.

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