Creamy Dill Potato Salad (Print-Friendly Version)
A refreshing potato dish with fresh dill, crisp vegetables and tangy dressing – ideal for gatherings or as a flavorful side.
# Ingredients:
→ For the Salad
01 -
2 pounds potatoes (boiled, peeled, and cut into bite-sized chunks)
02 -
2 ribs celery (thinly sliced)
03 -
1 cup radishes (thinly sliced)
04 -
1 red onion (chopped)
05 -
1/2 cup dill pickles (chopped)
→ For the Dressing
06 -
3 tablespoons fresh dill (finely chopped)
07 -
1/2 cup vegan mayo or regular mayo
08 -
1/2 cup Greek yogurt or non-dairy yogurt
09 -
3 tablespoons apple cider vinegar (+ 1 tablespoon to sprinkle on potatoes)
10 -
1 tablespoon mustard
11 -
1 teaspoon salt
12 -
1/4 teaspoon black pepper
13 -
1/2 teaspoon smoked paprika (optional, for garnish)
# Steps:
01 -
Add 2 pounds of potatoes to a large pot with cold water. Bring to a boil, add 2 teaspoons of salt, and cook until fork-tender, 20-30 minutes, depending on the potato size.
02 -
Drain and set aside to cool. Once cool enough to handle, peel and chop into bite-sized chunks. Drizzle about 1 tablespoon of apple cider vinegar on the warm potatoes, toss, and set aside to cool.
03 -
In a small bowl, combine 1/2 cup vegan mayo, 1/2 cup Greek yogurt, 3 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 teaspoon salt, 1/4 teaspoon black pepper, and 3 tablespoons of chopped fresh dill. Whisk until well combined.
04 -
In a large bowl, combine the cooled potatoes, 2 ribs of sliced celery, 1 cup radishes, 1 chopped red onion, and 1/2 cup chopped dill pickles.
05 -
Add the dressing to the large bowl and toss until well combined. Taste and adjust for salt if needed.
06 -
Chill for at least 1 hour before serving for the best flavor and texture. Optionally, sprinkle with 1/2 teaspoon smoked paprika before serving.