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Recipe Servings: 2 Prep Time: Once potatoes are cooked and chilled, only a few minutes. Chill to blend flavors. Description: This simple salad can be doubled or trippled as needed. Allergens: Dill, Fructose, Fruit/vegetable, Nightshade, Spices, Sugar, White potato Ingredient List:

Qty	Name
2 large	red potatoes
1 Tbsp	dill , fresh, chopped
to taste	salt
as needed	oil

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Instructions: Boil and completely cool potatoes. When cold, cut into bite sized cubes. Add dill and gradually add salt. Add 1 tsp. oil for each cup of potatoes. Chill.
A boiled egg can be added, too.
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Miscellaneous: Created: December 13th, 2007
Last Updated: July 2nd, 2008
Source of Recipe: Feast Without Yeast Cookbook
Filed Under: Dinner, Lunch, Salads, Vegan, Vegetarian




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