Russian Potato and Dill Salad (for Breakfast)

Ingredients

• about 910 g Potatoes
• 1 cup Dairy-Free Sour Cream
• 0.5 cup Vegan Mayonnaise
• 0.5 cup Fresh Dill
• 0.25 cup Red Onion
• 1 tbsp Dijon Mustard
• 1 tbsp Lemon Juice
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 1 tsp Agar Agar Powder

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, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool completely. Once cool, cut the potatoes into 1.27 cm cubes.
2. 2In a large bowl, combine the 1 cup Dairy-Free Sour Cream, 0.5 cup Vegan Mayonnaise, 0.5 cup Fresh Dill, 0.25 cup Red Onion (finely diced), 1 tbsp Dijon Mustard, 1 tbsp Lemon Juice, 1 tsp Agar Agar Powder, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Stir until everything is well combined.
3. 3Add the cooled, cubed about 910 g Potatoes to the bowl with the dressing. Gently mix everything together until the potatoes are evenly coated.
4. 4Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together and the agar agar to set slightly, giving the salad a firmer texture.
5. 5Serve the Russian Potato and Dill Salad chilled.

Substitutions

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