This vegan potato dill salad is a great alternative to the traditional cream based potato salads typically found at summer BBQ’s. The cucumber makes a nice, refreshing addition! Remember that the reason that potato salad is susceptible to bacterial growth is because potatoes have a PH that bacteria thrive in, especially at room temperature. So don’t think that just because this is a vegan version that you can safely leave your salad out in the sun.
1-1/2 pounds Yukon Gold potatoes
2 cloves garlic, minced
1 teaspoon Dijon mustard
3 tablespoons rice wine vinegar
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 cucumber, chopped
1/4 cup red onion
1/4 cup chopped dill
Salt and pepper
Wash and cut potatoes into bite size pieces. Bring a medium pot of water to a boil. Add potatoes and a pinch of salt. Cook until potatoes are fork tender.
While potatoes are cooking combine the garlic, mustard, vinegar and lemon juice in a bowl.
Drain potatoes and put into a large bowl. Add the dressing and stir. Add the cucumber, onion and dill and mix. Season with salt and pepper. Place potato salad in the refrigerator for at least 30 minutes to let flavors blend. Can be left in refrigerator for longer if needed. Enjoy your vegan potato dill salad!
Recipe and photo by Michelle