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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Dill potato salad Recipe

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This recipe for Dill potato salad is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 med red skinned potatoes
1 tsp Himalayan black salt(online stores like amazon have it.very important do not substitute it gives the salad a egg like flavor)
2 tbsp chopped fresh dill
1 tsp onion powder
4 dill pickles spears chopped
2/3 cup vegan mayo like just mayo brand
dash of cracked black pepper and paprika sprinkled on top(optional)
Directions:
Directions:
Boil potatoes with skins on just until fork goes through.Put in frig until completely cooled.Cut in wedges or desired shapes.Toss in all of the rest of the ingredients.Sprinkle with the pepper and paprika.Refrigerate at least 3 hours before serving.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 min

 

 

 

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