Description
A light and refreshing dill potato salad packed with crunch from fresh veggies and a zesty dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes (boiled, peeled, and cut into bite-size chunks)
- 2 ribs of 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 (or regular mayo)
- ½ cup Greek yogurt (or non-dairy 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: Put a large pot of salted water on to boil. Cut your potatoes into bite-sized chunks. Add the potatoes once the water is boiling and cook until fork-tender, about 10-15 minutes.
- Prepare the dressing: In a large bowl, combine mayo and Greek yogurt. Add apple cider vinegar, mustard, salt, and pepper, stirring until combined.
- Blend in the veggies: Gently fold the boiled potatoes into the dressing. Add in your celery, radishes, red onion, dill pickles, and fresh dill, combining gently.
- Add extra zing: Drizzle the remaining tablespoon of apple cider vinegar on top of the mixture.
- Chill and serve: Refrigerate for at least an hour before serving. Just before serving, sprinkle with smoked paprika if using.
- Plate like a pro: Scoop into a large serving bowl and garnish with extra fresh dill if desired.
Notes
Feel free to customize with additional herbs or different veggies. This salad is perfect for picnics and BBQs!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: potato salad, dill, summer, BBQ, vegan