Dijon Dill Potato Salad
1 Grain | 3 oz Veg | 1/2 Fat
Servings 4
Ingredients
Grain
- 1 lb yellow or red potatoes
Veggies
- 1/2 cup celery, finely chopped 4 oz
- 1/2 cup red pepper, finely chopped 4 oz
- 1/2 cup red onion, finely chopped 4 oz
Fat
- 2 Tbsp 2 Tbsp mayonnaise (I use vegan mayo) 1 oz
Seasonings
- 1 Tbsp white vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp minced dill pickle or relish
- 1/2 tsp dried dill
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2-3 sliced green onions
- Salt and pepper to taste
Instructions
- Cut the potatoes into bite-sized pieces. Bring a large pot of water to a boil, and reduce to a simmer. Cook until fork tender, about 15 - 20 minutes, depending on the size of the pieces.
- Drain into a colander, cover with a clean dish towel, and let cool completely. I sometimes do this step the night before and refrigerate them overnight. To cool them quicker, I throw the freshly boiled potatoes into the freezer for 20 minutes.
- To assemble the salad, toss the cold potatoes with the rest of the ingredients and chill until ready to serve.