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Vegan Dilly Fingerling Potato Salad

What you need: 

1 1/2 lb fingerling potatoes, washed and sliced into approx. 1" pieces

1/2 cup vegan mayonnaise (Vegenaise is perfect in this)

2 teaspoons coarse grain mustard (Sierra Nevada's is wonderful)

1 tablespoon thinly snipped fresh chives

2 teaspoons onion flakes or 1/2 teaspoon onion powder

1 1/4 teaspoons dried dill weed

1/2 teaspoon McCormick It's A Dilly spice blend (or substitute 1/4 teaspoon dill weed and 1/8 teaspoon lemon pepper)

1/2 teaspoon plus a pinch salt, divided

1/4 teaspoon freshly ground pepper, or to taste

1/4 teaspoon dried marjoram or parsley

1/8 teaspoon garlic powder

pinch of cayenne pepper

What you do: 

Boil sliced potatoes with enough water to cover and a pinch of salt over high heat. Boil until cooked through but not mushy (they need to keep their shape), about 10 minutes. Drain and let cool in a colander.

In a medium bowl, mix all remaining ingredients for the sauce together. Toss the cooled potatoes with the sauce. Cover and chill in the refrigerator for at least 2 hours.

Preparation Time: 
5 minutes
Cooking Time: 
10 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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