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Vegan Potato Salad
To celebrate the fourth, here's Bill's Vegan Potato Salad! (Gluten free as well!) Super creamy and delicious, almost makes you think you're eating the dairy-thing. Makes about 8-10 servings, depending on your appetite.
Red Potatoes 5 lbs
Dill, finely chopped 1/4 Cup
Olive oil 1/2 Cup
Rice Vinegar 1/2 Cup
Sea Salt 1 teaspoon
Black Pepper, fresh ground (a dash)
Wash and prep the potatoes, leaving the skins on, and cut into 1/2 inch cubes. Throw them into a large pot with salted water, and boils for 30 minutes.
While the potatoes are cooking, remove the stalks from your dill and chop a fistful or so, to yield 1/4 cup.
After the potatoes are done cooking, drain with a large colander. At this point, you can either put them in the refrigerator to cool, or speed up the process by dipping them into an ice bath. After they've cooled, dab off any extra water with a paper towel.
Add your oil, vinegar, salt, dill, and pepper, stirring constantly. They should become slightly gooey like traditional potato salad.
Add a spoon and serve!
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