Recipe: Vegan Creamy Dill Potato Salad

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Creamy Dill Potato Salad

Creamy Dill Potato Salad

Ingredients

  • Dressing:
  • 60ml cold-pressed rapeseed oil
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. freshly squeezed lemon juice
  • I Tbsp. white wine vinegar
  • 1/2 Tsp. sugar
  • 2 garlic cloves, peeled and crushed
  • 2 Tbsp. fresh dill, chopped
  • 450g baby new potatoes (I used Jersey Royals)
  • To serve:
  • Cooked quinoa and lightly steamed purple asparagus, dress with fresh dill

Instructions

  1. Place all the dressing ingredients into a clean lidded jar and shake well until well mixed and thickened, keep in the fridge
  2. Boil the potatoes for 10-15 minutes in lightly salted water until tender
  3. Cook the quinoa according to packet instructions
  4. Place the asparagus into a metal colander and place above the boiling potatoes for a few minutes until tender.
  5. Remove asparagus and set aside, drain the potatoes and place back into the pan
  6. Pour dressing over the potatoes
  7. Assemble the dish by placing the cooked quinoa on the plate and topping with the potato salad, steamed asparagus and sprinkle over fresh dill to dress
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http://www.thisisnotadiet.uk/2018/05/30/recipe-vegan-creamy-dill-potato-salad/

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