VEGAN POTATO-DILL SALAD

• 12 small red potatoes, unpeeled
• 1 T Dijon mustard
• 6 sprigs fresh minced dill
• 1/3 C. red wine or cider vinegar
• 1/2 C. olive oil
• 1/4 small red onion, chopped
• 1 1/2 tsp. salt

Boil the potatoes until soft (usually about 20 minutes), then drain them and let cool.
Whisk the rest of the ingredients together in a bowl.
Once the potatoes have cooled, cut them into bite-size pieces and toss them with the dressing.

Serve warm or chilled. Adapted from johnofjack’s recipe here

-- JillW - 09 Mar 2010