The Herb Stop Blog
Recipe of the Week - Vegan Dill Potato Salad
Gluten-Free, Grain-Free, Vegetarian, Vegan, No Fat or Oils
I have always been a huge fan of potatoes, but potato salad has never really interested me. Perhaps it's because it's normally made with mayonnaise which I have never liked. While visiting Whole Foods a couple weeks ago, they had a potato salad without mayo or sour cream and I tried some and I was pleasantly surprised. I decided to make a potato salad without vinegar, mayo, sour cream, fat, etc. that would be yummy and this turned out to be exceptional!! Mmmm.mmmmmm!
Vegan Dill Potato Salad10-12 small-medium Red Potatoes (adjust the amount to desired dressing covering)
2 tablespoons Red Onion, finely chopped
1/4 cup Red Onion, coarsely chopped
1/4 cup+ Green Onions, Onion Tops, Chives, finely chopped (any variety of onion greens will work)
5 tablespoons Fresh Lemon Juice
1/8 teaspoon Smoked Applewood Salt
1/8 teaspoon Fine Himalayan Salt
1 tablespoon Fresh Dill, stems removed and well packed
1 tablespoon Fresh Dill, finely chopped and well packed
2 shakes Cayenne Pepper
Boil potatoes until just under-done. Allow to cool and cut to desired size. In a bowl combine finely chopped onion, green onions, and finely chopped dill. Set aside. In a small food processor or blender (I used my Magic Bullet) add coarsely chopped onion, lemon juice, salts, the remaining dill and cayenne. Process until smooth and creamy. Pour over the green onion mixture and mix until well combined. Pour over potatoes. Refrigerate and serve. ENJOY!