Vegan Dilled Potato Salad

This recipe is from Karma Chow and was loved by the non-vegans at the party.  I probably didn’t even have to tell them it was dairy free…

3 lbs. Red bliss potatoes or combo of red, purple & creamy yellow (red, white & blue), unpeeled & chopped into small 1/2 inch bites
1 small red onion, finely diced
4 scallions, white parts only sliced
3 TBL freshly chopped dill
1/4 Grapeseed Oil Vegenaise
2 tsp freshly squeezed lemon juice
1 TBL Apple Cider Vinegar
Sea salt and pepper to taste

Boil potatoes until tender but not too soft. Drain and cool.
In a large bowl, combine potatoes with remaining ingredients and stir to combine. Season with salt and pepper. Cover and refrigerate until cold. Serve as a side with your favorite veggie burger or on top of a green salad.
If salad becomes dry after a day or two, add a bit more mayo. This salad will taste better the next day as the flavors meld together!

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