Creamy Dill Potato Salad

3 lbs. Yukon Gold potatoes, peeled
Sea salt and freshly ground black pepper, to taste
2 celery stalks, finely diced
1 cup vegan mayonnaise (try Vegenaise)
1 small red onion, finely chopped
1/4 cup chopped fresh dill
1 1/2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1-2 Tbsp. Dijon mustard

• Place the potatoes in a large pot and fill with enough water to completely cover the potatoes. Season with the salt and bring to a boil. Cook for 20 to 25 minutes, until the potatoes are tender but not falling apart.
• Drain the potatoes in a colander and let cool.
• Combine all the remaining ingredients in a large bowl.
• Cut the cooled potatoes into 1-inch pieces and carefully add them to the bowl, stirring until coated.

Makes 6 to 8 servings

General Info:

International Sites:

People for the Ethical Treatment of Animals
501 Front St., Norfolk, VA 23510 | 757-622-PETA (7382) | 757-622-0457 (fax)
PETA is a nonprofit, tax-exempt 501(c)(3) corporation.

Creamy Dill Potato Salad

General Info:

Site Tools:

International Sites:

Navigation: