Garlic-Dill Potato Salad
Ingredients:
5 lbs red potatoes
1 vegetable bouillon cube
1/4 C minced garlic
2 tsp salt (or more, to taste)
2 TBS nutritional yeast
2 TBS white vinegar
1 TBS dried dill
1 tsp ground black pepper
3/4 C Vegenaise
Instructions:
Chop the potatoes into 1/2” pieces, leaving the skins on. Place them into a pot of water, covering them about 2”, add vegetable bouillon cube and 1 tsp of salt, bring to a boil. Reduce heat to medium-high and simmer for 15-20 minutes, or until potatoes are cooked. You should be able to easily stick a fork through them. Strain and run under cold water for several minutes until mostly cooled. Place in a large bowl and add garlic, remaining 1 tsp salt, nutritional yeast, vinegar, dill, pepper and Vegenaise. Mix thoroughly and place in refrigerator for at least 2 hours before serving.
Serves 6-8, as a side.
