Vegan Summer Potato Salad

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Average Rating: 5 | Rated By: 3 users

When hot weather comes around, we think of barbecues and patio parties. This summer potato salad is made with potatoes and julienned carrots soaked up by parsley and dill vinaigrette. This potato dish will most certainly keep you cool during the summer months. What I love about this delicious vegan salad it will keep in hot weather making it ideal for sports events or large barbecues

Ingredients

  • 2 lb. white nugget potatoes, scrubbed
  • 2 medium-size carrots, julienned
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 bunch green onions (spring), white part only, thinly sliced
  • 1/4 cup chopped fresh flat leaf parsley
  • 2 sprigs young fresh dill, chopped
  • Pure sea salt and GF cracked white or black pepper
  • Instructions

  • Cook the potatoes in salted water for 8 - 10 minutes, depending on the size of the potatoes. The potatoes should be cooked but firm. Drain and cool, then cut in half
  • Bring a small pot of water to boil. Add carrots, then drain after 30 seconds. Cool
  • In a large bowl whisk together apple cider vinegar, olive oil, mustard, green onions, parsley and dill. Add cooled potatoes and carrots and gently toss. Season with salt and pepper
  • Rest the salad at room temperature for 1 hour to allow the vegetables absorb all the flavours. Toss it one more time and serve or cover and refrigerate for later use. This salad will keep up to 5 days when refrigerated
  • To serve, bring the salad to room temperature


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