Potato Salad with Dill (vegan)

2 lbs red potatoes (14 to 16 small)

1 cucumber, chopped

1 cup Italian dressing (store bought or see below for recipe)

2 teaspoons dill weed

salt and pepper

dressing (optional):

1/2 cup olive or canola oil

1/8 cup vinegar

1 teaspoon lemon juice

1 Tablespoon water

1 teaspsoon onion powder

1 teaspoon onion powder

2 teaspoon dried oregano

1/2 teaspoon dried thyme

2 teaspoons dried parsley

1/2 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground pepper

• If making own dressing, combine ingredients for dressing in small bowl and stir until well combined. Cover and refrigerate until ready to use.
• Wash potatoes, but do not peel, and cut into into quarters. 
• Cook potatoes in boiling water for 20 minutes or until tender. 
• Drain water and allow potatoes to cool.
• Place potatoes, chopped cucumber, and dill weed in large serving bowl and toss with half of dressing. Add more dressing as needed. Toss until coated evenly. 
• Salt and pepper to taste. 
• Cover and refrigerate for at least 2 hours to allow flavors to blend.

Enjoy!

Blueberry Pancakes - Gluten Free, Egg Free, Dairy Free Option

1/2 medium banana

1 cup gluten free flour blend 

3/4 cup milk or milk substitute

1 Tablespoon packed brown sugar

2 Tablespoons canola oil

3-1/2 teaspoons baking powder*

1/4 teaspoon salt

1/2 cup blueberries (fresh or thawed and drained if frozen)

• Mash banana in mixing bowl with fork.
• Add remaining ingredients and beat with electric mixer on medium speed until smooth.
• Heat pan on stove top over medium heat.
• Pour batter onto greased pan, about 1/4 cup at a time.
• Cook pancake until edges are dry. Flip and cook other side until golden brown.

*I use Hain Pure Food Featherweight Baking Powder. It's gluten free, sodium free, and corn free.

Makes: 5-6 pancakes