Light and Creamy Dill Potato Salad
Ingredients:
- 6 potatoes, chopped into small chunks
- water for boiling
- salt and pepper to taste
- 2 stalks celery, diced
- 1 cup mayonnaise or vegan mayonnaise
- 1/4 cup chopped fresh dill
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tbsp dijon mustard
Preparation:
Boil the potatoes in water just until tender. Drain and allow to cool.Whisk together the remaining ingredients in a large bowl. Add the cooled potatoes and toss to coat. Serve chilled.
