Dill Potato Salad
Servings: 8 people
- 2 pounds (1 kg) potatoes boiled, peeled, and cut into bite-size chunks
- 2 ribs celery thinly sliced
- 1 cup (120 grams) radishes thinly sliced
- 1 red onion chopped
- ½ cup (60 grams) dill pickles
Dressing
- 3 tablespoons fresh dill finely chopped
- ½ cup (125 grams) vegan mayo or regular mayo
- ½ cup (125 grams) Greek yogurt or non-dairy yogurt
- 3 tablespoons (45 grams) apple cider vinegar + 1 tablespoon to sprinkle on potatoes
- 1 tablespoon (15 grams) mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika optional, for garnish
- Add 2 pounds potatoes to a large pot with cold water. Bring to a boil, add 2 teaspoons of salt, then cook until fork tender, 20 to 30 minutes, depending on their size.Drain and set aside until you can peel them.
- Peel and chop them into bite-size chunks. Drizzle about 1 tablespoon of vinegar on the warm potato chunks, toss, and set aside to cool.While the potatoes cool, make the dressing and prep the other ingredients.
- To a small bowl, add ½ cup vegan mayo, ½ cup Greek yogurt, 3 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 teaspoon salt, ¼ teaspoon black pepper and 3 tablespoons fresh dill (chopped).Whisk until well combined.
- To a large bowl, add potatoes, 2 ribs celery (chopped), 1 cup radishes (thinly sliced), 1 red onion (chopped), ½ cup dill pickles (chopped), and the dressing.
- Toss until well combined. Taste and adjust for salt.
- You can serve it immediately or let it chill for at least 1 hour for the best flavor and texture.Optionally, sprinkle with ½ teaspoon smoked paprika
