Vegan Kartoffelsalat (Potato Salad) with Dill

Ingredients

• about 910 g Yukon Gold potatoes
• 1/2 medium Red onion, finely chopped
• 1/4 cup Fresh dill, chopped
• 1/2 cup Vegan mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Maple syrup
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

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

Instructions

1. 1Boil potatoes until tender, about 20-25 minutes. Let cool slightly, then peel and slice.
2. 2In a large bowl, combine sliced potatoes, chopped red onion, and fresh dill.
3. 3In a separate bowl, whisk together vegan mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper.
4. 4Pour the dressing over the potato mixture and gently toss to coat.
5. 5Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Substitutions

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