Dill Potato Salad

I love potato salad but classic recipe ingredients do not agree we with me. I love dill so much, especially with spring and summer picnic foods. It was my husband who originally started adding dill to our potato salad and we have done it ever since. No one has ever noticed, complained, or mentioned anything tasting different or “off” when they have had this salad, it just tastes yummy.

Ingredients:

1 lb. Baby Potatoes (Also called Creamer Potatoes)

3 hard boiled eggs (optional if you want to avoid eggs)

1/2 cup chopped celery (about two stalks)

1/4 cup chopped green onion

1 cup Hellmann’s Vegan Dressing & Spread

1 Tbsp. fresh minced dill

3 tsps. stone ground mustard

2 tsps. sugar

Instructions:

  1. Boil your creamer potatoes whole in a pot with salted water until soft(fork easily and softly spears through it) and drain to cool down. Refrigerate.

  2. In a medium size bowl add together your vegan dressing & spread, dill, mustard, sugar, a dash of paprika, and salt and pepper to taste to make your dressing. Mix together until completely blended. Set aside.

  3. in a large bowl add green onion and celery.

  4. Once the potatoes are cold, remove them from the refrigerator and chop them to your desired bite size and add to your large bowl. I leave the skin on because it is soft and tender on the type of potatoes used.

  5. Add your dressing to the potato, celery, green onion mix in your large bowl and fold gently to evenly coat all your ingredients.

  6. If you should choose to, peel and chop your hard boiled eggs and to the salad, gently folding in the potato salad mixture.

  7. Your salad is ready to serve or must be refrigerated.

Notes:

  • You do not have to add eggs to this salad recipe, especially if you want to avoid eggs.

  • This recipe is gluten free, dairy free, nut free and soy free

  • Feeds 6 people

Jorie CComment