Fresh Dill Potato Salad Vinaigrette
8 small organic potatoes, boiled peeled and chopped
3 inner stalks organic celery, chopped
1 red onion, chopped
1 large portabella mushroom, chopped and sautéed
1/4 cup organic olive, soy, grapeseed or canola oil
1/4 cup (or more) rice, balsamic or wine vinegar
sprinkle each of caraway and mustard seed
handful fresh dill
3 tablespoons organic sugar
salt and pepper to taste
Combine warm chopped veggies in serving bowl with large handful chopped fresh dill.
Simmer oil, vinegar, spices, salt and pepper in saucepan for 10 to 15 minutes, then strain into veggies in serving bowl. Mix well. Garnish with soy bacon bits.
Serve warm or room temperature.