Vegan Potato Salad with Dill Pickle Dressing
Ingredients
Dill Pickle Dressing
-
2
tablespoons
dill pickle brine
-
1
tablespoon
white wine vinegar
-
1
tablespoon
grainy mustard
-
1
clove
garlic, finely minced
-
5
tablespoons
extra virgin olive oil
-
to taste
sea salt and ground black pepper
Potato Salad
-
2
lbs
mini potatoes
-
½
small
red onion, thinly sliced
-
1
small
fennel bulb, thinly sliced
-
1
stick
celery, thinly sliced
-
½
cup
chopped dill pickles
-
¼
cup
fresh dill, chopped
-
¼
cup
flat leaf parsley, chopped
Instructions
- Prepare the dressing by mixing the pickle brine, vinegar, mustard, garlic, olive oil, salt, and pepper in a sealable jar and shake well.
- Boil the potatoes in cold water until tender, then drain and let them cool slightly.
- Cut the warm potatoes into quarters and mix with half of the dressing, seasoning with salt and pepper.
- Allow the lightly dressed potatoes to cool completely.
- Once cool, add the red onion, fennel, celery, dill pickles, fresh dill, parsley, and the remaining dressing, mixing well.
- Adjust seasoning as needed and refrigerate for at least an hour before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
300mg
Cholesterol
0mg
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