Do I have to peel the potatoes?

It's up to you but you can definitely leave the peel on for potato salad, especially if you're using a thin-skinned potato like a red or yellow variety.u003cbr/u003eu003cbr/u003eIt adds colour and texture to the salad and potato skins are actually rich in nutrients, so why not leave them on.u003cbr/u003eu003cbr/u003eIt's just extra work to peel them anyways! To prep the potatoes, just give them a good scrub and you're good to go.

Is this a hot or cold potato salad?

It can be either. To serve warm, mix it up right away after cooking the potatoes and serve immediately. u003cbr/u003eu003cbr/u003eTo serve chilled, mix then store in in the fridge for 1-2 hours or even a day ahead before serving.u003cbr/u003eu003cbr/u003eTo serve leftovers lightly warmed, briefly warm in the microwave before serving.

Tangy Dijon Dill Potato Salad Recipe without Mayo {Vegan}

Description

This tangy potato salad is easy to make with just a few simple ingredients. Enjoy this delicious dish as a side to your favourite Summer meals.

Ingredients

2 lbs small red or yellow potatoes, halved
3 tbsp white vinegar
2 tbsp dijon mustard, any variety
3 tbsp finely chopped fresh dill, or more to preference
3 tbsp minced shallot (approx. 1 small shallot)
2 cloves garlic, grated
salt and pepper, to taste

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Instructions

Prepare Potatoes: Rinse and scrub the potatoes then slice in half and place in a large saucepan. Fill the pot with enough water water to cover the potatoes. Add a 1/2 tsp of salt to the water.
Boil Potatoes: Bring to a boil then reduce heat slightly and cover. Cook for 10-15 minutes, depending on size. They’re ready when you can easily pierce with a fork for knife.
Drain: Once cooked, reserve a scoop of the cooking water then drain the potatoes and add to a large mixing bowl.
Mix Salad: Add the rest of the ingredients, season with salt and pepper and mix until thoroughly combined. If desired, add 1-2 tbsp of the reserved potato cooking liquid for creaminess and moisture.
Serve: Serve right away while warm or chill in the fridge for 1-2 hours before serving to allow flavours to develop.

Notes

This recipe makes 4 generous servings so could serve 6-8 as a small side dish.

This salad is best served right away or within a few hours but can be stored in the fridge for up to 3 days.

Adding a bit of the potato cooking water creates a bit of a creamy texture when it mixes with the outside of the cooked potatoes. It’s optional and the salad is delicious with or without it.

Keywords: dill potato salad, dijon potato salad