fresh dill potato salad (Print Version)
# Ingredients:
01 -
A pinch of salt.
02 -
5 crunchy radishes (leave them out if you want).
03 -
2 tablespoons chopped fresh parsley.
04 -
3 tablespoons veggie oil.
05 -
1 tablespoon mustard.
06 -
2 tablespoons dill, chopped.
07 -
1 teaspoon agave syrup or maple syrup.
08 -
2 tablespoons white wine or herbal vinegar.
09 -
500 grams of potatoes that keep their shape.
10 -
1 onion, diced up.
11 -
Some black pepper.
12 -
Yogurt or mayo, your choice.
13 -
100 milliliters veggie broth.
# Instructions:
01 -
Mix in all the herbs, give it a taste, and let it sit for half an hour so flavors come together.
02 -
Peel the potatoes, slice them up, then toss them with the dressing while both are warm. Add sliced radishes too.
03 -
Soften the onions in the oil, pour in the broth, and stir in the rest of the spices.
04 -
Cook the potatoes with their skin in salted water for about 15-20 minutes, drain, and let off some steam.
# Notes:
01 -
Stays good up to 3 days in your fridge.
02 -
Potatoes peel easier if you rinse them under cold water right after boiling.