Summertime is full of cookouts, picnics and parties and unless everyone you know is vegan chances are you will be surrounded by food that you cannot eat. One of my favorite ways to handle these kinds of situations is to bring a dish. This potato salad is usually my go to recipe. It's always a hit with everyone and people never even realize that its vegan. Usually potato salad is full of mayo and eggs but my version is made with garlic infused extra virgin olive oil, mustard and fresh dill.
Cook Time: About 25 Minutes
Makes about 4 Servings
All you need is:
1-1/2 lb of baby red potatoes or yukon gold potatoes boiled until fork tender and cut in half
1/2 cup of extra virgin olive oil
1 garlic clove finely minced
2 tsb of dijon mustard
1-2 tsp of plain yellow mustard - use as much or as little as you prefer
1 small handful of chopped dill - I love dill so I like to use a lot but you can use as much as you prefer
lemon juice to taste
salt and pepper to taste
Preparation:
First bring a pot of water to a boil and add in the potatoes. Cook for about 15 minutes or until fork tender. Drain and slice them in half once they are cool enough to handle.
While the potatoes are cooking add the extra virgin olive oil to a small pot and add in the garlic. Place over low heat and let sit on low while the potaotes cook. *Be sure the heat is low to prevent the garlic from buring.
Next add the sliced potatoes into a large bowl and gently stir in the oil.
Add in the mustard, dill, lemon juice and salt and pepper to taste.
Serve chilled or at room temperature.
