Vegan Potato Salad With Dill Recipes

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

SIMPLE VEGAN POTATO SALAD WITH DILL

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.

VEGAN POTATO SALAD WITH DILL

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.