This recipe is perfect for those who don’t like mayo and what’s more it’s vegan. You do LOVE mayo? You are not vegan? Still you HAVE TO try this potato salad! I guarantee this recipe is for everyone.
Total Time:35 minutes
Yield:4 servings 1x
1 pound potatoes
3 red bell peppers
3 green bell peppers
¼ cup fresh dill, chopped
2 and ½ tablespoons olive oil
1 clove garlic, mashed
½ teaspoon salt
1 tablespoon lemon juice, freshly squeezed
Put potatoes in a large pot and cover with water. Add in 1 teaspoon salt and bring it to boil. Then let it simmer for 20-30 minutes or until potatoes are tender. Test it with a fork. Don’t overcook or the potatoes get too soft.
Meanwhile roast the peppers either in the oven or on the stove. To remove their skin easily, place them in a pot and cover with the lid. Let them sit for 5-10 minutes and then remove their skin.
Drain the potatoes and pour cold water over them. Let them sit until they are cool enough to peel. Remove their skin and put aside.
Cut the peeled potatoes in cubes and put them in a bowl.
Chop the roasted bell peppers and add in the bowl with the chopped fresh dill.
For the dressing, whisk all ingredients or shake them in a small jar and drizzle it over the salad. Stir well and serve.