Description
A flavorful twist on a classic potato salad, brimming with fresh ingredients and the vibrant taste of dill.
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 (diced)
- 3 tablespoons fresh dill (finely chopped)
- ½ cup vegan mayonnaise (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: Place your chopped potatoes in a large pot, cover with cold water, and sprinkle in salt. Bring to a boil, then lower to a simmer for 10-15 minutes until fork-tender but not mushy.
- Drain and cool: Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Let cool for about 15 minutes.
- Prepare the dressing: In a large mixing bowl, combine vegan mayo, Greek yogurt, apple cider vinegar, mustard, salt, pepper, and fresh dill. Whisk until smooth.
- Mix the veggies: Add diced pickles, chopped red onion, sliced celery, and radishes to the dressing and gently toss to combine.
- Fold in potatoes: Carefully fold the cooled potatoes into the mixture, ensuring they are well coated without mashing.
- Chill: Transfer to a serving bowl, sprinkle with smoked paprika, and refrigerate for at least an hour before serving.
Notes
For added flavor, consider substituting fresh dill with other herbs or adding diced jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: potato salad, dill, summer recipe, side dish, vegetarian