I had a craving for hotdogs (vegan of course), so I had to have this yummy potato salad to go with it. I much prefer this version to ones with mayonnaise. Prepare ahead and chill in your refrigerator for an hour or 2 before serving.
INGREDIENTS
1 lb baby potatoes
1 small shallot, minced
1 stalk celery, chopped
2 Tbsp fresh chopped dill
1 can kidney beans, drained and rinsed
1.5 tsp Dijon mustard
1.5 Tbsp sweet pickle relish
1 Tbsp apple cider vinegar
1.5 Tbsp extra virgin olive oil
DIRECTIONS
1. Slice the potatoes in half. In a pot, cover with 1 inch salted water and bring to a boil. Cook until the potatoes are fork-tender, about 8 to 10 minutes.
2. In a large bowl, whisk together dijon mustard, sweet pickle relish, apple cider vinegar, and olive oil. Add the minced shallot, celery, dill, kidney beans, and a pinch of salt and pepper. When potatoes cooked, drain and add to bowl. Toss well and refrigerate until you’re ready to serve.