Description
A refreshing and creamy Dill Potato Salad, perfect for summer, with a balance of soft potatoes, crunchy vegetables, and a tangy dressing.
Ingredients
Main ingredients
- 2 pounds potatoes (boiled, peeled, and cut into bite-size chunks) (Use waxy potatoes like Yukon gold for best texture.)
- 2 ribs celery (thinly sliced)
- 1 cup radishes (thinly sliced) (Slice thinly for crunch.)
- 1 medium red onion (chopped)
- ½ cup dill pickles (chopped)
- 3 tablespoons fresh dill (finely chopped) (Chop finely to blend into dressing.)
- ½ cup vegan mayo or regular mayo (Use vegan mayo for a lighter option.)
- ½ cup Greek yogurt or non-dairy yogurt
- 3 tablespoons apple cider vinegar (Include an extra tablespoon to sprinkle on potatoes.)
- 1 tablespoon mustard
- 1 teaspoon salt (Salt the water for boiling potatoes.)
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for garnish)
Instructions
Preparation
- Add 2 pounds potatoes to a large pot and cover with cold water. Bring to a boil, stir in 2 teaspoons of salt, and cook until fork-tender, about 20–30 minutes depending on size.
- Drain and let cool slightly until easy to handle.
- Peel the potatoes (if desired) and cut into bite-sized chunks.
- While still warm, drizzle with 1 tablespoon of vinegar, toss gently, and set aside to cool completely.
- Meanwhile, prepare the dressing and other ingredients.
Dressing
- In a small bowl, add ½ cup vegan mayo, ½ cup Greek yogurt, 3 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 teaspoon salt, ¼ teaspoon black pepper, and 3 tablespoons fresh dill (chopped). Whisk well.
Combine
- In a large bowl, add potatoes, 2 ribs celery (chopped), 1 cup radishes (thinly sliced), 1 red onion (chopped), ½ cup dill pickles (chopped), and the dressing.
- Toss until well combined. Taste and adjust for salt.
- You can serve it immediately or let it chill for at least 1 hour for the best flavor and texture.
- Optionally, sprinkle with ½ teaspoon smoked paprika before serving.
Notes
Store in an airtight container in the fridge for 3 to 4 days. Stir in a splash of yogurt or apple cider vinegar to revive if it thickens. Not recommended for freezing as the texture will suffer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Cuisine: American, Vegetarian