Soy-Free Russian Potato and Dill Salad

Ingredients

• about 910 g Potatoes, Yukon Gold
• 4 large Eggs
• 0.5 cup Dill, fresh, chopped
• 0.25 cup Red onion, finely chopped
• 0.5 cup Mayonnaise (soy-free)
• 0.25 cup Sour cream
• 1 teaspoon Dijon mustard
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper

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

Instructions

1. 1Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
2. 2Boil eggs until hard-boiled, about 10 minutes. Cool, peel, and chop.
3. 3Cut potatoes into bite-sized pieces.
4. 4In a large bowl, combine potatoes, eggs, dill, and red onion.
5. 5In a separate bowl, whisk together soy-free mayonnaise, sour cream, Dijon mustard, salt, and pepper.
6. 6Pour dressing over potato mixture and gently toss to combine.
7. 7Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Substitutions

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