Potato Salad with Dill

Potato Salad with Dill

I wanted to call it: “5 ingredient potato salad with dill,” but didn’t; thinking – Potato salad with more than 5 ingredients is ridiculous.  Sure, it’s cool to toast some whole seeds like cumin or fennel and add them in there or stir in some fresh, roasted, or pickled items – but even with these ingredients, potato salad should not be complex.  And really, “10 ingredient potato salad?”  Um, no thank you.

Potato Salad with Dill

Potato salad with Dill

1.5 pounds potatoes (I used a “yellow potato” variety with thin skin – so I could keep it on and not have to peel every potato)
4 ounces “cream cheese (I used a non-dairy kind, but you can also substitute with an equal amount of puréed tofu, soaked puréed – raw – cashews, or some sort of mayo if you don’t have the cream cheese)
1/4 cup diced (or even minced) sweet onion
1/2 teaspoon dried dill
1/2 teaspoon distilled white vinegar
2 pinches sugar or other sweetener (optional)
salt and pepper, to taste

Directions: Clean and cube potatoes into 1″ cubes.  Put in large saucepan of boiling water – slow rolling boil, cover and cook until potatoes are fork tender.  Drain and allow to cool.  In a large mixing bowl, combine the cream cheese, onion, dill, vinegar, sweetener, and salt and pepper.  Stir until well combined.  Add potatoes and stir.  Note: Use a spoon or spatula to stir if you like to keep it chunky and “neat” or a fork if you like it slightly mashed and chunky.

Makes: 4 side servings


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