Description
Dill Potato Salad is a creamy, tangy side dish that brings a refreshing flavor to any gathering. Perfect for summer BBQs, picnics, or potlucks, this salad features tender potatoes tossed in a zesty dressing made with dill pickles and fresh herbs. It’s not just easy to prepare but also highly customizable, allowing you to add your favorite vegetables or adjust the seasoning to fit your taste. Whether served chilled or at room temperature, this delightful salad will quickly become a favorite among your friends and family.
Ingredients
Scale
- 2 pounds potatoes (boiled and cut into chunks)
- 2 ribs celery (sliced)
- 1 cup radishes (sliced)
- 1 red onion (chopped)
- ½ cup dill pickles (chopped)
- 3 tablespoons fresh dill (chopped)
- ½ cup vegan mayo
- ½ cup Greek yogurt
- 3 tablespoons apple cider vinegar
- 1 tablespoon mustard
- Salt and black pepper to taste
Instructions
- Boil the potatoes in a large pot of salted water until fork-tender, about 20–30 minutes. Drain and cool slightly.
- Peel and cut the potatoes into bite-sized chunks. Drizzle with apple cider vinegar and let cool completely.
- In a bowl, whisk together vegan mayo, Greek yogurt, apple cider vinegar, mustard, salt, black pepper, and fresh dill until smooth.
- Combine cooled potatoes with celery, radishes, onion, and pickles in a large mixing bowl. Pour dressing over the top and toss gently to combine.
- Chill in the refrigerator for at least one hour before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 570mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg