Vegan potato-dill salad
  • 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
  1. Boil the potatoes until soft (usually about 20 minutes), then drain them and let cool.
  2. Whisk the rest of the ingredients together in a bowl.
  3. Once the potatoes have cooled, cut them into bite-size pieces and toss them with the dressing.
  4. Refrigerate the potato salad for an hour before serving.
I got this recipe from the veg restaurant down the street then made some changes to it. It's quick, simple, and very good.