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Summer Dill Potato Salad

Ingredients

2 Tbsp GT's KOMBUCHA Original
2 Tbsp Fresh Dill (Plus 2 tsp for Garnish)
1/2 Cup English Cucumber (Chopped with Seeds Removed)
1 Clove Garlic (Minced)
1 Cup Vegan Mayo
2 Scallions (Sliced)
Zest of 1 Lemon
1/2 tsp Salt
To Taste Cracked Pepper
1 1/2 Poounds Fingerling Potatoes (Cubed)

Directions

Boil potatoes until tender. Drain and rinse under cold water and set aside in a large bowl. Add cucumber, dill, garlic, lemon zest, and salt to a food processor. Blend until well combined. Drain off any excess water. Add to a small bowl. Stir in kombucha. Add mayo and mix until creamy and well blended. Add mixture to potatoes and gently toss until coated. Add scallions and stir gently. Garnish with more freshly chopped dill.

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