This vegan dill potato salad is a refreshing and flavorful dish, perfect for summer BBQs and picnics. Creamy vegan mayo and tangy Dijon mustard combine with fresh dill to create a zesty dressing that coats tender potatoes. Red onion and celery add crunch and texture, making this salad a crowd-pleaser for vegans and non-vegans alike.
Ingredients: 1 kg potatoes, boiled and cubed. 1/2 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1/4 cup fresh dill, chopped. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. Salt and pepper to taste.
Instructions: Put vegan mayonnaise, Dijon mustard, apple cider vinegar, and chopped dill in a large bowl and mix them together. Put the cubed and boiled potatoes in the bowl. Cut up the celery and red onion and add them. Add pepper and salt to taste. Mix the ingredients together by gently tossing them together. Put the bowl in the fridge with the lid on for at least an hour before serving so the flavors can mix. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
lex for efl
