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Lemon Dill Potato Salad (Vegan + No Mayo!)


  • Author: Liv B
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

A delicious mayo-free vegan potato salad that can be eaten warm or chilled.


Scale

Ingredients

  • 4 cups chopped potatoes
  • 1/4 cup olive oil or other neutral tasting oil
  • juice from 1/2 lemon
  • 1 tbsp smooth dijon mustard
  • 1 tbsp fresh dill, finely chopped
  • 1/4 tsp salt
  • 1 clove garlic, minced
  • 1 tbsp nutritional yeast (optional)
  • Black pepper, for serving

Instructions

  1. Add the potatoes to a pot and cover with water until submerged by 1 inch. Bring to a boil over high heat and cook until fork-tender, about 10 minutes.
  2. Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, dijon, dill, salt, garlic and nutritional yeast until combined.
  3. Drain the potatoes, then add to your serving dish and toss with the dressing. Serve immediately, warm, or chill in the fridge a few hours or overnight until ready to serve. Sprinkle with fresh cracked black pepper just before serving.

Notes

Leftovers are great fried in a pan until golden and crispy. No need to add extra oil for this- they will fry amazingly on their own due to the oil in the dressing!

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