Even if you are not a huge fan of potato salad, this is not the average, run-of-the-mill stuff. Not only is it fairly low calorie, but it is a yummy blend of vinegar, Dijon mustard and garlic. The peas and red onion impart a lovely color and flavor. Perfect for the coming warm spring and summer months.
First, a few notes about the ingredients! Remember that not all sugar is vegan, as some is processed with animal bones, so be sure to get vegan sugar. Also, many mustards are not gluten free, so be sure that you get gluten free Dijon mustard.
Pucker-up Potato Salad
6 red potatoes
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1 bag of frozen peas
1 red onion, sliced
1/2 cup of red wine vinegar
1/4 cup balsamic vinegar
3 tablespoons Dijon mustard
1/2 cup vegetable oil
1 teaspoon sugar
2 teaspoons garlic powder
Fresh dill to taste (optional)
salt and pepper to taste
Cube potatoes and boil until tender. Cook peas according to directions on package. Run both under cold water and put in same bowl. Slice red onion and add to the potatoes and peas. In a separate bowl, mix the remaining ingredients, and then slowly add to the potatoes and peas, mixing with a spoon. Test it and make sure it is salt and peppered to your liking; if not, add more. Refrigerate until you are ready to serve!
Yields 6-8 servings.
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