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Dill and Green Olive Potato Salad
If you are put off by the taste of raw red onion, either use less or soak chopped onion in water for an hour or so or substitute finely sliced green onion. From The Jewish Vegetarian Year Cookbook.

SERVES 8

Ingredients:

8 medium potatoes, peeled and cut into eighths
16 olives, pitted, cut into quarters (green)
1 medium red bell pepper, chopped 1/2 inch
1/2 cup Vegenaise, vegan mayo
1 small red onion, minced
1 pinch garlic powder
salt
2 tablespoons fresh dill or 1 teaspoon dried dill (fresh is tastier)

Directions:
 
Cook potatoes until just soft, about 10 minutes.
Mix potatoes together with remaining ingredients in large serving bowl. Chill and serve.
 
© 2008 Recipezaar