Dill Potato Salad
A simple potato salad with lots of fresh dill for an incredibly tasty side salad to add to your lunch.
Servings: 3 -4
Calories: 194kcal
Ingredients
- 500 g baby potatoes (or other waxy potatoes), cut into chunks
- 6 spring onions sliced
- 20 g fresh dill chopped
- pinch salt and pepper
- 4-5 tablespoon vegan mayo
Instructions
- Once your potatoes are steam or boiled until tender and rinsed until cold, pat them dry with kitchen paper and pour them into a large bowl.
- Add the chopped spring onions and dill.
- Add the mayo and season with salt and pepper.
- Mix well and taste to see if it needs more salt or pepper.
- Serve and enjoy!
Notes
- You can keep this potato salad in the fridge for 3-4 days.
- Potato salad can be frozen in a freezer bag or airtight container for 2-3 months. To defrost it, leave it in the fridge overnight and give it a good stir before serving.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 27g | Protein: 3.75g | Fat: 7.8g | Saturated Fat: 1.24g | Sodium: 330mg | Fiber: 3.45g | Sugar: 2.95g
