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Creamy Dill and Chive Potato Salad

May 13, 2013 by epicureanvegan

Creamy Dill & Chive Potato Salad -- Epicurean VeganWhat better way to welcome spring than making a big bowl of potato salad?! We Coloradans have had enough of cold weather although we should be careful what we wish for because we’ll be in the mid-80s this week. Oh well, much better than snow.

INGREDIENTS:
2 lbs red potatoes, cubed
2 tsp Better than Bouillon paste (optional)
6 celery stalks, sliced
1 C green onions, sliced
1/2 C parsley, minced
Sauce:
1/2 C vegan mayo
1/3 C vegan sour cream
2 Tbs Dijon mustard
2 Tbs garlic powder
3 Tbs apple cider vinegar
1/2 C dill, chopped
1/2 C chives, chopped
1 tsp salt
1/2 tsp black pepper

Creamy Dill & Chive Potato Salad -- Epicurean Vegan

DIRECTIONS:
I whisked together the bouillon paste and water in a large pot for some added flavor, but this is certainly optional. Bring to a boil and add the potatoes. Boil for about 20 minutes, or until they are softened, but still firm. However, you may decide to cook them longer to make a softer salad, just keep in mind, that you could end up with a mashed potato salad, which isn’t the end of the world; it’ll actually make the salad even creamier (which is actually how mine turned out). It’s all a matter of preference. Meanwhile, in a medium bowl, combine the celery, green onions, and parsley; set aside. In a small bowl, whisk together the mayo, sour cream, Dijon, garlic powder, apple cider vinegar, salt, and pepper. Stir in the dill and chives.

Creamy Dill & Chive Potato Salad -- Epicurean Vegan

Once the potatoes are where you want them, drain and rinse with cold water. Transfer to a large bowl and using a rubber spatula, carefully fold in the celery mixture.

Creamy Dill & Chive Potato Salad -- Epicurean VeganI suppose you could actually combine the celery mixture and the sauce together first to save a step, as well as save the potatoes from being stirred too much. Either way, you get the idea. Fold in the sauce and chill for at least 2 hours, then enjoy!

Creamy Dill and Chive Potato Salad
 
Print
What better way to welcome spring than making a big bowl of potato salad?! We Coloradans have had enough of cold weather although we should be careful what we wish for because we'll be in the mid-80s this week. Oh well, much better than snow.
Author: Epicurean Vegan
Serves: 8-10
Ingredients
  • 2 lbs red potatoes, cubed
  • 2 tsp Better than Bouillon paste (optional)
  • 6 celery stalks, sliced
  • 1 C green onions, sliced
  • ½ C parsley, minced
  • Sauce:
  • ½ C vegan mayo
  • ⅓ C vegan sour cream
  • 2 Tbs Dijon mustard
  • 2 Tbs garlic powder
  • 3 Tbs apple cider vinegar
  • ½ C dill, chopped
  • ½ C chives, chopped
  • 1 tsp salt
  • ½ tsp black pepper
Directions
  1. I whisked together the bouillon paste and water in a large pot for some added flavor, but this is certainly optional. Bring to a boil and add the potatoes. Boil for about 20 minutes, or until they are softened, but still firm. However, you may decide to cook them longer to make a softer salad, just keep in mind, that you could end up with a mashed potato salad, which isn't the end of the world; it'll actually make the salad even creamier (which is actually how mine turned out). It's all a matter of preference.
  2. Meanwhile, in a medium bowl, combine the celery, green onions, and parsley; set aside.
  3. In a small bowl, whisk together the mayo, sour cream, Dijon, garlic powder, apple cider vinegar, salt, and pepper. Stir in the dill and chives.
  4. Once the potatoes are where you want them, drain and rinse with cold water. Transfer to a large bowl and using a rubber spatula, carefully fold in the celery mixture.
  5. I suppose you could actually combine the celery mixture and the sauce together first to save a step, as well as save the potatoes from being stirred too much. Either way, you get the idea. Fold in the sauce and chill for at least 2 hours, then enjoy!
3.4.3177

 

 

Filed Under: Sides Tagged With: chives, dill, easy, make ahead, potatoes, vegan potato salad

Spinach Soup with Basil and Dill

February 20, 2012 by epicureanvegan

Spinach Soup with Basil and Dill -- Epicurean VeganThis is a delicious and very flavorful soup from Color Me Vegan. I’m not typically a big fan of dill, but it tastes great combined with the basil and spinach. It’s also very simple to make. Even during the summer, I think this soup would be ideal to make because of the abundance of fresh herbs.

INGREDIENTS:
3 medium potatoes, peeled and diced
2 med onions, chopped
5 garlic cloves, minced
6 C vegetable broth
1 tsp salt
1-1/2 fresh spinach, chopped
1/2 C fresh dill
8 fresh basil leaves, minced
1/2 C nondairy milk
1-3 Tbs agave
Juice from 1 lemon
Black pepper
Optional: vegan sour cream

DIRECTIONS:
In a large soup pot, combine the onions, potatoes, garlic, broth, and salt and bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until the potatoes are tender.

Spinach Soup with Basil and Dill -- Epicurean Vegan

In a food processor or blender, puree the soup with the spinach, dill, and basil. I had to do this in two batches. Blend until smooth. Return it to the soup pot and add the milk, agave, and 1/2 the lemon (add more if needed).

Spinach Soup with Basil and Dill -- Epicurean Vegan

Warm the soup up, but don’t bring it to a boil. Season with salt and pepper and serve with a dollop of sour cream on top! Enjoy!

Spinach Soup with Basil and Dill
 
Print
This is a delicious and very flavorful soup from Color Me Vegan. I'm not typically a big fan of dill, but it tastes great combined with the basil and spinach. It's also very simple to make. Even during the summer, I think this soup would be ideal to make because of the abundance of fresh herbs.
Author: Epicurean Vegan
Ingredients
  • 3 medium potatoes, peeled and diced
  • 2 med onions, chopped
  • 5 garlic cloves, minced
  • 6 C vegetable broth
  • 1 tsp salt
  • 1-1/2 fresh spinach, chopped
  • ½ C fresh dill
  • 8 fresh basil leaves, minced
  • ½ C nondairy milk
  • 1-3 Tbs agave
  • Juice from 1 lemon
  • Black pepper
  • Optional: vegan sour cream
Directions
  1. In a large soup pot, combine the onions, potatoes, garlic, broth, and salt and bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until the potatoes are tender.
  2. In a food processor or blender, puree the soup with the spinach, dill, and basil. I had to do this in two batches. Blend until smooth. Return it to the soup pot and add the milk, agave, and ½ the lemon (add more if needed).
  3. Warm the soup up, but don't bring it to a boil. Season with salt and pepper and serve with a dollop of sour cream on top! Enjoy!
3.4.3177

 

Filed Under: Soups Tagged With: basil, Color Me Vegan, dill, fast and easy, potatoes, spinach

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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