So i was talking to my friend who owns a local Irish Pub and we got onto the subject of Potato salad. He told me that one of the things he does to help the potato salad hold its color and flavor is to add half a fresh squeezed lemon to it. Now i have had his potato salad a few times and i never tasted it in there but he swears it is.
I can’t argue with his method cause its tasted great every time i have had it.
Dill potato salad
The vinegar and dill are what make this potato salad recipe special. This is one of my favorites because the tang of the vinegar combined with the creaminess of the mayonnaise and the aroma and flavor of the dill can get me lost in a warm summer day. And if you leave the peel on the potatoes not only do you get extra texture but extra nutrition. Sometimes I even add sour cream and a little yogurt for extra creaminess. The paprika not only gives this dish color, but adds wonderful flavor which can range from mild to hot. Look for Hungarian Paprika specially cultivated for its milder and lower heat if the spiciness is not for you. Sometimes I substitute sunflower seeds, added just before serving, for the celery to bring an unexpected crunch. There are so many ways to enjoy this classic summer recipe. Have fun playing with this dill potato salad recipe and enjoy.
Ingredients
5 medium size red or yellow potatoes, cooked.
1 cup mayonaise.
1 small onion chopped
1 celery stalk chopped
2 Tbs cider vinegar.
1/2 tsp dill weed.
1 tsp paprika
1/4 cup sunflower seeds (optional)
salt and pepper to taste
Preparation:
Chop the potatoes into bite sized pieces. Lightly toss all the ingredients in a large bowl. Season with salt and pepper to taste. Be sure to chill for about an hour before serving.
The combination of the tang, creaminess and texture makes this dill potato salad recipe a family favorite.
Vegan Potato Salad
The idea of a vegan potato salad might seem strange and unatural however this salad is full of bright wonderful flavors and textures, greens, spices and you’ll be getting a healthy dash of vitamins and fiber in this recipe.. Not only vitamin rich this healthy alternative also makes bringing this dish on a hot summer day safe because it needs no refridgeration. And today with the desire for alternatives to the mayonaise of the past, which is full of fat, cholesterol, calories and animal products, there are many vegan mayonaise alternatives. Choose your favorite for this.
Not only does this vegan potato salad recipe fit into an ethical obligation I believe we have to animals and their welfare, it allows me to make healthy responsible choices for what I feed my family and myself.
Ingredients
5 medium red or yellow potatos, boiled until soft then cooled
1/2 cup vegan mayonnaise. There are different brands available. Choose your favorite.
2 Tbs cider vinegar
1 small onion, diced
1 stalk celery, diced
1/4 tsp mustard
1/4 cup black olives sliced (optional)
2 Tbs vegetarian bacon bits (optional)
1/4 tsp paprika
fresh parsley, chopped, added as a garnish
salt and pepper to taste
Preparation:
Chop the potatoes into bite sized pieces. Lightly toss all the ingredients in a large bowl. Season with salt and pepper to taste. Be sure to chill for about an hour before serving.
Not only can learning and trying vegan alternatives be fun and healthy, the taste just might surprise you. Shatter the myth that healthy foods don’t have comparable flavor. I encourage you to try this vegan potato salad and hope it becomes a favorite for your family
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By choosing the freshest ingredients and healthy vegan alternatives this vegan potato salad will make a wonderful addition to your favorite recipes.