Heart-Healthy Potato Salad
Potato salad has been enjoyed traditionally around the world, from Germany to Syria. You can find it as a traditional Christmas dish in the Czech Republic and Slovakia, and in a spicier form using South American chili peppers in Brazil. In Italy, the cooks add green beans and red onions. In Romania, olives. This version uses small potatoes with their skins in tact, fresh herbs, and cholesterol free mayonnaise (or olive oil) for a refreshing summer comfort food that's good for your heart and hearty as ever.
- 3lb bag of small potatoes - red or yellow
- 6 sprigs of fresh dill
- 3 tablespoons vegan mayo or olive oil
- 1 tablespoon mustard of choice (we love a Dijon or chipotle mustard)
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- Pinch of pepper
- Rinse potatoes and chop (with skin) into quarters for quick boiling.
- Boil potatoes in pot of water for 10-15 minutes, until soft.
- Drain water and let potatoes cool until comfortable to touch.
- Mince a bunch of fresh dill leaves (6 sprigs or more) and place into a small mixing bowl for the dressing.
- Add the mayo, mustard, apple cider vinegar, salt and pepper in the dressing bowl. Tweak the measurements to desired flavor. If you want it tangier, add more mustard. Brighter? Add a splash more vinegar.
- Pour the dressing over the potatoes, and with a large spoon, gently stir in all the ingredients, mixing them together.
- If you like a more "mashed" potato salad, mash the potatoes when mixing in the flavorings.