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Fresh Dill Potato Salad Vinaigrette

What you need: 

8 small organic potatoes, boiled peeled and chopped
3 inner stalks organic celery, chopped
1 red onion, chopped
1 large portabella mushroom, chopped and sautéed
1/4 cup organic olive, soy, grapeseed or canola oil
1/4 cup (or more) rice, balsamic or wine vinegar
sprinkle each of caraway and mustard seed
handful fresh dill
3 tablespoons organic sugar
salt and pepper to taste

What you do: 

Combine warm chopped veggies in serving bowl with large handful chopped fresh dill.
Simmer oil, vinegar, spices, salt and pepper in saucepan for 10 to 15 minutes, then strain into veggies in serving bowl. Mix well. Garnish with soy bacon bits.
Serve warm or room temperature.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

I made this for dinner tonight and used fennel seed and dried mustard rather than caraway and mustard seed, just because I didn't have either of those. I decided to use rice vinegar. The ingredient list mentions 3 tbsp of sugar, but I don't see it anywhere in the directions, so I just added it to the oil and spices that were being simmered. I loved the dill flavour of this dish, but it was way too sweet tasting. I think 1 tbsp of sugar would have been way more than enough for this. I'll definitely make it again, but w/less sugar.

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