Dill Potato Salad
5 red potatoes
1 tablespoon vegan mayonnaise (I use Vegenaise)
1 teaspoon prepared Dijon mustard
1 tablespoon dried dillweed (the leaves, not the seeds)
sea salt, to taste
pepper, to taste
1. Bring a pot with water to a boil over high heat. Add red potatoes and boil until tender, 25 to 30 minutes (I like to leave the skin on, if you like this as well try not to over boil). Let cool. Dice potatoes into small chunks or squares.
2. In a large mixing bowl, add vegan mayonnaise. Stir in mustard. (Mustard gives it a tangy flavor; try not to add too much unless you like it really tangy.)
3. Fold in potatoes and sprinkle evenly with dillweed. Add salt and pepper. You may eat it right away or refrigerate it; I think it tastes best really cool.
Source of recipe: I really love the flavor of dill, and potato salad is one of my favorite foods, so I came up with this.