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VEGAN POTATO-DILL SALAD
Vegan potato-dill salad
I got this recipe from the veg restaurant down the street then made some changes to it. It's quick, simple, and very good.
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INGREDIENTS
- Cooking Time: 20
- Servings: 6
- Preparation Time: 15
- 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
DIRECTIONS
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.
RECIPE BACKSTORY
I got this recipe from the veg restaurant down the street then made some changes to it. It's quick, simple, and very good.
RECIPE REVIEWS
Apr/03/2009 08:04 am pattit
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.
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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Author: Books Inc. restaurant
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