• Cooking Time: 20
  • Servings: 6
  • Preparation Time: 15


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


  • 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.

Categories: Potato  Potato  Vegan  Vegetarian 

Author Credit: Books Inc. restaurant

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