I love potatoes. No matter how you cook them, I absolutely love them. I love potato salads, but unfortunately most of them are loaded down with mayo… although I have Veganaise… have you seen the PRICE of that stuff? I’ll stick to it being shmeared on my hamburger buns and tomato sandwiches, thank you very much.
Anyway, this potato salad was inspired by a combination of Greek potato salad combined with a potato “salad” my mother used to make, which was just cooked potatoes, Italian dressing and dill weed (hehe, dill weed).
1 lb diced, steamed potatoes (I used red)
1/4 red onion, minced
1/4 cup lemon juice
2-3 cloves garlic, minced
2-3 Tbsp red wine vinegar
2-4 Tbsp Olive Oil (*optional)
1-2 Tbsp dried dill weed
salt to taste
While hot, toss all ingredients except dill weed weed, and refrigerate. Once cooled, mix in dill and enjoy! While best served cold, this would also be good at room temperature, and unlike regular potato salads, you don’t have to worry about Mayo spoiling. 🙂
*If you don’t use Olive Oil, expect this to taste dry.