lemon-y dill rainbow potato saladby sincerelycaroline
48 oz. (3 lbs.) mixed baby potatoes (red, golden, purple, etc.)
3-4 Tablespoons mayonnaise (or a gluten-free, vegan substitute, like Follow Your Heart Vegenaise)
2 Tablespoons Dijon mustard
2 Tablespoons fresh dill, chopped
1/4 fresh lemon, squeezed
(1) Boil potatoes until tender, remove from heat and drain excess water.
(2) Place potatoes in a large bowl. Add mayonnaise, Dijon mustard, 1 Tablespoon of dill, lemon juice and salt and pepper to taste. Stir ingredients, mashing potatoes against side of bowl, until potato chunks are created and ingredients are thoroughly combined.
(3) Garnish with remaining Tablespoon of dill and serve.