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When it comes to potato salad, I’m not just a fan.. I’m a purist as well. When I set out to make this recipe I wanted to make a vegan version of a classic North American potato salad. Creamy, tangy, salty… delicious. This cool side dish is the perfect accompaniment to any Southern Ontario summer picnic.

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Print Recipe
Creamy Dill Potato Salad
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Food Ingredients
Equipment
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Food Ingredients
Equipment
Instructions
  1. Cut potatoes into 1/2 inch cubes and place in a large pot. Cover with cold water and season with salt until the water is “salty like the sea”. Put the pot on a burner on high and while you wait for the pot to come to a boil you can prepare the other ingredients.
  2. When the pot comes to a boil (about 10 minutes), stab a larger piece of potato with a knife to feel the doneness. If the knife slips through easily they are ready, if there is some resistance, keep cooking for another couple minutes. When they are ready, strain them into a colander and run cold water over them to stop the cooking process. Note: You want the potatoes to be soft but not mushy, as they cool they will firm up.
  3. While the potatoes are cooking, chop your onions and dill and prepare your mayonnaise (if you’re making your own).
  4. When the potatoes are cooled and drained, combine all of your ingredients into a bowl and mix until they are well combined.
Recipe Notes

The potato salad will keep in the fridge for up to 5 days.

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