Dill Potato Salad
Servings: 6 people
- 2 pounds (900 grams) potatoes boiled, peeled, and cut into bite-size chunks
- 2 ribs (2 ribs) celery thinly sliced
- 1 cup (120 grams) radishes thinly sliced
- 1 (1) red onion chopped
- ½ cup (60 grams) dill pickles
Dressing
- 3 tablespoons (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 (3 tablespoons) apple cider vinegar + 1 tablespoon to sprinkle on potatoes
- 1 tablespoon (1 tablespoon) mustard
- 1 teaspoon (1 teaspoon) salt
- ¼ teaspoon (¼ teaspoon) black pepper
- ½ teaspoon (½ teaspoon) smoked paprika optional, for garnish
- Potatoes: Add 2 pounds potatoes to a large pot and cover with cold water. Bring to a boil, stir in 2 teaspoons of salt, and cook until fork-tender, about 20–30 minutes depending on size. Drain and let cool slightly until easy to handle.
- Peel & Prep: Peel the potatoes (if desired) and cut into bite-sized chunks. While still warm, drizzle with 1 tablespoon of vinegar, toss gently, and set aside to cool completely.Meanwhile, prepare the dressing and other ingredients.
- Dressing: 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 well.
- Combine: 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
SUBSTITUTIONS
- Yukon Gold Potatoes –> Red, baby, new, or russet.
- Radish –> Grated carrots.
- Red onion –> Shallots or green onions.
- Pickles –> Optional. Sub: Other pickled veggies.
- Celery –> Fennel or celery seeds.
- Smoked paprika –> Optional garnish for smoky flavor.
- Fresh dill –> Parsley, chives, or cilantro (but it won’t be “dill” salad).
- Mayonnaise –> Vegan mayo, or all yogurt.
- Greek yogurt –> Sour cream or dairy-free yogurt.
- American mustard –> Dijon mustard
- Apple cider vinegar –> Red wine vinegar
- Pick the best potatoes – I recommend waxy ones like Yukon Gold, red, baby, or new potatoes. Russet crumble a bit more, but that’s ok if you like a creamier salad.
- Cold water to start – Boil the potatoes starting from cold water to ensure evenly cooked potatoes.
- Vinegar for the win – Sprinkle the warm potatoes with a generous drizzle of vinegar while they are still warm. Instant flavor boost!
- Don’t skimp on the Greek yogurt – It’s tang, thick, creamy, and makes the whole dish rich and light in a good way.
- Fresh dill is king – Bright and herby. Dried dill pales in comparison.
