#veganside

[craigtaylor-broad]

This Vegan Dill Pickle Potato Salad is a tangy and creamy twist on a classic potato salad, perfect for pickle lovers. The combination of dill pickles, fresh dill, and a tangy dressing creates a flavorful side dish that will impress vegans and non-vegans alike.

Ingredients: 1 kg potatoes, boiled and cubed. 1 cup vegan mayonnaise. 1/4 cup dill pickles, chopped. 2 tbsp pickle juice. 2 tbsp fresh dill, chopped. 2 tbsp red onion, finely chopped. 1 tbsp Dijon mustard. Salt and pepper to taste.

Instructions: Boil and cube potatoes. Add chopped dill pickles, chopped red onion, and fresh dill to a large bowl. Put vegan mayonnaise, pickle juice, Dijon mustard, salt, and pepper in a different bowl. Mix them together to make the dressing. Add the dressing to the potato mix and mix it together gently until everything is well mixed. Put it in the fridge for at least an hour before you serve it so the flavors can mix.

Prep Time: 15 minutes

Cook Time: 15 minutes

Alex Socratis

[djshavingabath]

This vegan macaroni salad is creamy and filling. It's great for potlucks, picnics, or as a side dish for your favorite vegan barbecue. You'll keep coming back for more because it's full of bright vegetables and a sweet and sour dressing.

Ingredients: 2 cups cooked macaroni pasta. 1 cup diced celery. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 cup sliced black olives. 1/4 cup sweet pickle relish. 1/2 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1/2 teaspoon garlic powder. Salt and black pepper to taste. Fresh parsley for garnish.

Instructions: Diced celery, diced red bell pepper, diced green bell pepper, diced red onion, sliced black olives, and sweet pickle relish should all be put in a large bowl. Put the vegan mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, garlic powder, salt, and black pepper in a different small bowl. Use a whisk to mix the ingredients well. Add the dressing to the macaroni salad and toss it gently to make sure everything is covered. Put the bowl in the fridge with the lid on for at least an hour to let the flavors mix. If you want, you can add more black pepper and fresh parsley to the top before serving. Have fun with your tasty vegan macaroni salad!

Logan W