Ingredients
Scale
- 1 pound baby potatoes
- 1/4 cup fresh dill, chopped
- 1/2 cup vegan mayonnaise
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- 1/2 cup celery, diced (optional)
Instructions
- Wash the baby potatoes thoroughly. Boil in salted water for about 15 minutes until fork-tender.
- Drain and cool the potatoes completely in a colander to maintain firmness.
- In a bowl, mix together vegan mayonnaise, lemon juice, salt, pepper, and chopped dill until smooth.
- Cut cooled potatoes into halves or quarters and combine with the dressing along with red onion (and optional celery).
- Gently toss to coat without mashing the potatoes.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a unique twist, substitute fresh herbs like parsley or chives.
- Adding diced cucumbers can enhance crunchiness and freshness.
- This salad can be prepared a day ahead for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg