Dill Potato Salad

Potatoes!

Isn’t it amazing the multitude of ways that one can prepare a potato? Baked, roasted, boiled, sautéed, fried, grilled, warm, cold… the possibilities are endless. Potatoes are truly one of the most versatile foods.  Lately, we have been boiling a 5-pound bag of potatoes, so we have them on hand and ready for a quick meal.

We have been known to whip up a batch of Deviled Potatoes and eat the entire batch for dinner with a salad.  Or whip up this Dill Potato Salad for lunch.  Having cooked and ready-to-eat potatoes on hand when it is 100 degrees has been a lifesaver.  I do believe that cooked potatoes will be a staple in our house.

Who doesn’t love a creamy, flavorful potato salad in the heat of summer?  That creamy goodness with the tang of a little vinegar sure makes me smile.  This is a crowd-pleaser, so don’t expect any leftovers if you take it to your next picnic or potluck!

Dill Potato Salad

Dill Potato Salad

(serves 2)

Print

Ingredients

• 6 cooked potatoes, chopped (red or golden work best)
• 1/4 cup to 1/2 C mayo or Cashew Garlic Aioli**
• 2 tsp dill
• 1/8 tsp onion powder
• 1/4 tsp seasoning salt
• 1 1/2 Tbsp white wine vinegar
• Salt and pepper to taste

Instructions

1. Mix potatoes, mayo ( I add Mayo a few tablespoons at a time to desired consistency and texture), dill, onion powder, seasoning salt, vinegar
2. Salt and pepper to taste

Notes

**We have used prepared (store-bought) vegan mayo, Cashew Garlic Aioli, and the Mayo from the PlantPure Cookbook (which is oil-free). Both turn out delish - so it is your preference.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Please snap a picture when you try this recipe and share it on social media #veginspiredfoodie   🙂  We hope you enjoy your dilly potato salad.  

XO,

Kathy