Vegan potato-dill salad
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.