Vegan Potato and Dill Salad (Sałatka Ziemniaczana)

Ingredients

• 2 pounds Potatoes
• 0.5 cup Dill pickles
• 0.25 medium Red onion
• 0.5 cup Vegan mayonnaise
• 3 tablespoons Fresh dill
• 1 tablespoon Mustard
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Peel the 2 pounds of Potatoes and cut them into 1-inch cubes. Place the cubed potatoes in a large heavy-bottomed pot and cover them with cold water by about 1 inch. Bring the water to a rolling boil over high heat, then reduce the heat to medium-high and cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes in a colander and let them sit for 10 minutes to cool slightly.
2. 2While the potatoes are cooling, dice the 0.5 cup of Dill pickles and finely chop the 0.25 medium Red onion. Finely chop the 3 tablespoons of Fresh dill.
3. 3In a medium bowl, combine the 0.5 cup of Vegan mayonnaise, 1 tablespoon of Mustard, 1 tablespoon of Lemon juice, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black pepper. Whisk until the dressing is smooth and well combined.
4. 4Add the slightly cooled potatoes, diced dill pickles, chopped red onion, and chopped fresh dill to a large mixing bowl. Pour the dressing over the potato mixture.
5. 5Gently fold all the ingredients together until the potatoes and vegetables are evenly coated with the dressing. Be careful not to mash the potatoes.
6. 6Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.
7. 7Serve the Vegan Potato and Dill Salad chilled.

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