Simple Vegan Potato Salad With Dill Recipes
SIMPLE VEGAN POTATO SALAD WITH DILL
This simple vegan potato salad with dill is a crowd-pleasing summer favorite that will impress vegans and non vegans alike. It's super easy to make, family-friendly, and BBQ-approved.
Provided by Lexi
Categories Salads
Time 1h35m
Number Of Ingredients 16
Steps:
- Bring 5 quarts of water + 2 tablespoons of salt to a boil in a large pot. Add potatoes, reduce heat and simmer for 15-20 minutes, until just fork tender. Drain and rinse in cold water and set aside to cool.
- While the potatoes are cooking, add all dressing ingredients to a small mixing bowl and whisk until smooth.
- Optional: to remove the "bite" from the raw onion or shallot, rinse the diced shallot in a colander under very hot water for 30 seconds, then under cold water for 15 seconds.
- Add shallots, celery, dill, and parsley to a large mixing bowl along with the potatoes. Pour dressing over the vegetables and toss gently to coat. Season with more salt and pepper if desired. Refrigerate potato salad for at least 1 hour before serving.
Nutrition Facts : Calories 216 calories, Sugar 3.7 g, Sodium 289.1 mg, Fat 9.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 31.1 g, Fiber 5.1 g, Protein 3.9 g, Cholesterol 0 mg
VEGAN POTATO SALAD WITH DILL
This creamy vegan potato salad recipe is made with fragrant fresh dill, chives, new potatoes coated in a lemon mustard dressing and just a touch of good for you plant based mayo.
Provided by Florentina
Categories Salad
Time 22m
Number Of Ingredients 10
Steps:
- Scrub and rinse the new potatoes, cut them in half through the center and place in a heavy bottom pot. Cover with cold water by 2 inches and bring to a boil. Season generously with a couple of heavy pinches of salt. (If a larger potato variety is used cut them into 1 inch cubes or so, similar in size so they cook evenly).
- Boil the potatoes for 10 to 12 minutes until soft and a knife inserted in the center comes out without resistance. Drain in a colander and allow them to finish cooking in their own steam and any extra moisture to evaporate.
- Transfer the boiled potatoes to a large salad bowl. Squeeze the lemon over the top, add the mustard and vinegar and give everything a gentle toss to coat.
- Add the diced celery, scallions, fresh dill and some freshly cracked black pepper. Combine again then add the homemade mayo. Toss to coat well all over, taste and adjust seasonings with salt and pepper if needed.
- Sprinkle with the onion chives and extra dill or refrigerate for later use.
Nutrition Facts : Sodium 180 mg, Sugar 3 g, Fiber 6 g, Calories 323 kcal, SaturatedFat 2 g, Fat 14 g, Protein 5 g, Carbohydrate 44 g, UnsaturatedFat 2 g, ServingSize 1 serving
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