Dill Potato Salad
A fresh and creamy dill potato salad perfect for picnics and gatherings, combining tender potatoes with crunchy vegetables and a tangy dressing.
Ingredients
Potatoes
- 2 pounds potatoes (boiled, peeled, and cut into bite-size chunks)
Celery
- 2 ribs celery (thinly sliced)
Radishes
- 1 cup radishes (thinly sliced)
Red Onion
- 1 red onion red onion (chopped)
Dill Pickles
- ½ cup dill pickles
Fresh Dill
- 3 tablespoons fresh dill (finely chopped)
Vegan Mayo
- ½ cup vegan mayo
Greek Yogurt
- ½ cup Greek yogurt
Apple Cider Vinegar
- 3 tablespoons apple cider vinegar (plus 1 tablespoon to sprinkle on potatoes)
Mustard
- 1 tablespoon mustard
Salt
- 1 teaspoon salt
Black Pepper
- ¼ teaspoon black pepper
Smoked Paprika
- ½ teaspoon smoked paprika (optional, for garnish)
Instructions
- Cook potatoes in boiling water with salt until fork-tender, then drain and cool slightly.
- Peel (if desired) and cut potatoes into chunks. Toss warm potatoes with 1 tablespoon vinegar and set aside to cool.
- Mix mayo, yogurt, vinegar, mustard, salt, pepper, and dill to make the dressing.
- Combine potatoes, chopped celery, sliced radishes, chopped red onion, chopped pickles, and dressing. Toss well and chill for at least 1 hour. Garnish with smoked paprika if desired.
Notes
For extra flavor, let the salad chill for at least 1 hour before serving.