Tangy Potato Salad
Potato salad is believed to have originated in Germany and was brought to the United States by German immigrants.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Potatoes
- 1 small Red Onion
- 2 stalk Celery
- 2 tablespoon Fresh Dill
- 4 tablespoon Mayonnaise
- 2 teaspoon Dijon Mustard
- 2 tablespoon White Wine Vinegar
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Boil the potatoes until tender. Drain and let cool.
- In a large bowl, combine the mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper.
- Chop the red onion, celery, and fresh dill.
- Once the potatoes are cool, cut them into bite-sized pieces.
- Add the potatoes, red onion, celery, and fresh dill to the bowl with the dressing. Mix well.
- Let the potato salad rest in the refrigerator for at least 30 minutes before serving.
- Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.