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Spring Potato Salad with Vinegar and Dill

Spring Potato Salad with Vinegar and Dill

Spring Potato Salad with Vinegar and Dill is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 35 %

Ingredients:

1/3 cup

fresh dill
10 ounces

green peas
1

juice of lemon
1 pound

new potatoes
1 tablespoon

olive oil
6 servings

Salt & Pepper
2

spring onions
3 tablespoons

white vinegar

Instructions:

  1. Scrub the potatoes under running water and cut off any gnarly spots, if using red potatoes, then dice them into bite-size pieces.

  2. Place into a pot with a strainer to steam and allow to cook until just tender (15-20 minutes). Alternatively, you could boil them in water but steaming them prevents a mushy texture. Once the potatoes are done, rinse them with cool water and then strain excess liquid.Next, transfer potatoes to a large bowl and then add the peas, onion, and dill.

  3. Pour in the vinegar, oil, salt & pepper and lemon juice then stir until potatoes are evenly coated.

  4. Serve immediately or store in the refrigerator for up to 2 days.

Wine Pairing :