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Friday, June 12, 2009

Lemon-Dill Potato Salad

Gonna have a picnic this weekend? You should make this potato salad!! It captures the flavors of summer perfectly and has a great balance of tangy and sweet...it would be perfect with some sandwiches and lemonade on a warm summer day!! I whipped this up after getting some amazing dill at the farmer's market and it turned out really well. Enjoy!!
Lemon-Dill Potato Salad (serves 6 or so)
4 medium russet potatoes, cubed
1 cup frozen peas, thawed and rinsed
¼ cup red onion, diced
2 garlic cloves, minced
¼ cup celery, diced
1 bunch fresh dill, finely chopped
2 Tbs apple cider vinegar
Juice of 1 small lemon
¼ cup dijon mustard
¼ cup vegan mayonnaise
2 Tbs olive oil
1 tsp sea salt
1 tsp black pepper
¼ tsp paprika

Boil potato cubes for approximately 5 minutes, until just tender. Be sure to not overcook the potatoes, as the salad will become too mushy. Drain and rinse potatoes with cool water, set aside to cool completely.In a large bowl, whisk together the vinegar, mustard, mayonnaise, olive oil, lemon juice, salt, pepper, and paprika. Combine until well mixed. Add all other ingredients, besides potatoes, and stir to coat. Lastly, add in the potatoes and stir just until coated with dressing, ensuring to not over mix or mash the potato cubes. Cover and refrigerate until ready to serve.

3 comments:

nora said...

Ohhhh, that is very pretty. So much fresh and vibrant green :) thanks for the recipe

Penny said...

We love potato salad and this looks like a great one to try out. Thanks!

Jennifer (of Veg*n Cooking) said...

I haven't had potato salad in too long. This looks really tasty. I hate to admit that I don't have much experience with dill, I may have to pick some up and try this out.