Hi Everyone,

Hope you are doing well.  Today I am sharing a delicious, light and flavourful Lemon Dill Potato Salad recipe, which is dairy-free, and vegan.  It is simple and quick to make, the only part that takes long is allowing the flavours to soak into the potato when you set it in the fridge to marinate.

For this recipe, I am collaborating with EarthFresh and I am using their organic Baby Red potatoes. These Baby Red potatoes make this recipe easy because there is no peeling involved and not as much slicing and dicing!  All they need is a good rinse and 15 minutes to boil!  I’m also using fresh organic dill, red onion, garlic, lemon juice, organic olive oil, white wine vinegar, organic Dijon mustard, salt, and pepper.

Well I hope you try this recipe out and if you enjoy it, please share it with your family and friends.

Take care,
Christie

Disclaimer: I am sponsored with EarthFresh for this post.  

LEMON DILL POTATO SALAD (VEGAN)

SERVES 3-4 AS A SIDE |  PREP TIME 15 MINS |  TOTAL TIME 1 HOUR 20 MINS

INGREDIENTS

• 1.5 lbs EarthFresh Organic Baby Red Potatoes, quartered with skin on

• 1 cup fresh dill, chopped

• ½ cup red onion sliced

Dressing:

• 4 garlic cloves minced

• Juice of 1.5 lemons

• 3 tbsp organic extra virgin olive oil

• 1 tsp white wine vinegar

• 1 tsp organic Dijon mustard

• 2 tsp salt

• ½ tsp black pepper

INSTRUCTIONS

1. Boil your chopped potatoes for 15 minutes over medium heat. In the meantime, prepare your ingredients as listed above.

2. In a bowl, whisk together lemon juice, olive oil, minced garlic, white wine vinegar, mustard, salt and black pepper. Set dressing aside.

3. Once potatoes are cooked (easy enough to poke a fork through), strain them and place them back into the hot pot. Pour in your marinade ingredients followed by the dill and red onion. Mix until combined. Refrigerate for 1 hour. Serve cold and enjoy!

VISUAL STEPS