Polish Potato and Dill Salad (Sałatka Ziemniaczana)

Ingredients

• about 910 g Potatoes
• 1 cup Dairy-Free Mayonnaise
• 1 cup Vegan Mayonnaise
• 0.5 medium Red Onion
• 0.25 cup Fresh Dill
• 1 tablespoon Mustard
• 1 tablespoon Apple Cider Vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool for about 10 minutes, just until they are comfortable to handle. Carefully peel the cooled potatoes.
2. 2Cut the peeled about 910 g Potatoes into bite-sized pieces, about 1.27 cm cubes, and place them in a large bowl.
3. 3Add the 0.5 medium Red Onion, finely chopped, and the 0.25 cup Fresh Dill, also finely chopped, to the bowl with the potatoes.
4. 4In a separate medium bowl, combine the 1 cup Dairy-Free Mayonnaise, 1 cup Vegan Mayonnaise, 1 tablespoon Mustard, 1 tablespoon Apple Cider Vinegar, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper. Whisk these ingredients together until they are well combined and smooth.
5. 5Pour the dressing mixture over the potatoes, red onion, and dill in the large bowl. Gently toss all the ingredients together until the potato mixture is evenly coated with the dressing.
6. 6Cover the bowl tightly with plastic wrap. Refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.

Substitutions

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