Wednesday, July 1, 2009

Potato Salad and Sandwiches

My parents were over for supper tonight and we wanted to have something nice but does not require hours of cooking in the oven. I have not made too many potato salads in the past but must say I am very impressed with this one. 95% of the ingredients tonight were picked up from Crampton's Market. If you still have not been to Crampton's....drop everything right now and go to the corner of Waverly and Bishop Grandin. I assure you will not be disappointed. Excellent selection and amazing customer service!
The sandwiches are on delicious whole clove garlic bread (a must for when you go to Crampton's), with dill hummus, local cucumbers and tomatoes, lettuce and garlic sprouts.

"Creamy" Dilly Vegan Potato Salad
2-3 lbs of baby potatoes cut in half
1 tsp salt for boiling water
1/2 sweet onion, chopped
2 dill pickles, chopped
1 bunch of fresh dill, chopped
3-4 tbsps tahini
2 tbsp lemon juice
2 tbsp vinegar (I used Apple Cider)
1 tbsp pickle juice (straight from the jar)
1 tbsp dijon mustard
salt and pepper to taste.

Boil potatoes in salt water for 15-20 minutes making sure not to overcook. Add chopped onion, dill and pickles into a bowl. Add the rest of ingredients right into the bowl and stir to incorporate all ingredients. Drain potatoes and add to sauce coating all pieces. Top with vegan bacon bits just before serving. Enjoy.

1 comment:

Erin said...

Your potato salad sounds delicious! I'm okay with anything that has a whole bunch of dill in it.