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
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