Dill Potato Salad
Indulge in the delightful flavors of this creamy Dill Potato Salad, a perfect companion for BBQs, cookouts, and picnics. This vibrant dish combines tender potatoes with crunchy vegetables and a tangy dressing made from vegan mayo and Greek yogurt, creating a refreshing side that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 pounds potatoes (boiled, peeled, and cut into bite-size chunks)
- 2 ribs celery (thinly sliced)
- 1 cup radishes (thinly sliced)
- 1 red onion (chopped)
- ½ cup dill pickles (chopped)
- 3 tablespoons fresh dill (finely chopped)
- ½ cup vegan mayo
- ½ cup Greek yogurt
- 3 tablespoons apple cider vinegar (+ 1 tablespoon to sprinkle on potatoes)
- 1 tablespoon mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for garnish)
Instructions
- Boil the potatoes in salted water until fork-tender (20–30 minutes). Drain and let cool.
- Peel (if desired) and cut the cooled potatoes into bite-sized chunks. Drizzle with apple cider vinegar and set aside.
- In a small bowl, whisk together vegan mayo, Greek yogurt, apple cider vinegar, mustard, salt, black pepper, and fresh dill.
- In a large mixing bowl, combine the cooled potatoes with chopped celery, radishes, red onion, dill pickles, and dressing. Toss gently until well coated.
- Chill in the refrigerator for at least an hour before serving for best flavor.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 260
- Sugar: 3g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://emmadishes.com/dill-potato-salad/