Dill Potato Salad, so delicious. On Friday evenings, I enjoy the first meal of the Sabbath. I like to prepare a table filled with colorful and delicious salads to tantalize my guests and add to the joy of these occasions. For years I made these salads weekly in my home. Now I offer them daily in my Cafe.
DILL POTATO SALAD
- 12 Idaho potatoes
- 3 green onions
- 6 coarsely chopped Middle Eastern pickles in brine
- 1 red bell pepper, petite diced (the original recipe called for a can of peas & carrots, drained)
- 1 TB sea salt
- 1 tsp Szeged (Hungarian) hot paprika
- 1 cup vegan mayonnaise or to taste
- 1/2 cup chopped fresh dill
- Peel potatoes and place them in cold water while working on the rest of the salad.
- Dice the potatoes into 1/2″-1″ pieces. In the Cafe, I can use a machine for this process. At home, I do it by hand by cutting slices across the potato, stacking the pieces and cutting through the stack in a grid-like pattern. I try to keep the cuts as even as possible. Return the diced pieces to the bowl of water.
- When all potatoes are diced, bring 2 quarts of water to the boil in a 4 quart pot.
- Drain and add diced potatoes to the boiling water. Lower heat to simmer until potatoes are tender.
- When potatoes are tender, place into a colander and drain. Put colander into a larger bowl filled with ice water. When potatoes are cold, drain the water.
- Place drained potatoes in a bowl. Add all chopped veggies (green onions, fresh dill, pickles, red bell pepper) and sprinkle seasonings across the top.
- Spread vegan mayonnaise across the top.
- Gently fold all together. Adjust seasoning.
For another vegan potato salad, see my Lebanese Potato Salad.