Salt and Vinegar Potato Salad

• Vegan
• Gluten free

• Produce

  • 3 tbsp Dill, Fresh
  • 3 Radishes
  • 2/3 cup Red onion
  • 3 Russet potatoes, large

• Condiments

  • 1 tbsp Dijon mustard
  • 1 cup Vegan mayo

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 cups Distilled white vinegar

Found on shelikesfood.com

Description

Ingredients

• 3 large russet potatoes, diced (about 9 cups when diced)
• 2-3 cups distilled white vinegar*
• 1 cup vegan mayo, or regular mayo (I love using Just Mayo)
• 3 tablespoons chopped fresh dill
• 1 tablespoon dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 radishes, sliced
• ⅔ cup thinly sliced red onion

Directions

• Place the diced potatoes in a large pot and pour vinegar in. Cover the rest of the potatoes with water, about 5 -6 cups. Bring potatoes to a boil, reduce to a simmer and simmer potatoes until fork tender, about 25 minutes. Drain potatoes and let cool for about 15 minutes.
• Stir in the remaining potato salad ingredients and make sure everything is evenly mixed together. Potato salad can be served immediately or chilled until ready to serve.