We’re nearly half way through summer now, can you believe it?! But that doesn’t mean the delicious and fresh summer food ideas need to end! This creamy, vegan dill potato salad is loaded with flavour and is the absolute perfect side for your favourite BBQ foods or a great addition to bring to any potluck.
This dill potato salad is super easy to make, ready in 25 minutes! So you don’t need to give yourself too much prep time. We all know how busy summer can be, the last thing we want is to spend more time in the kitchen! Keep on reading to get the full recipe, below.
“This dill potato salad is super easy to make, ready in 25 minutes! So you don’t need to give yourself too much prep time.”
Why we love this recipe:
- Fresh dill: Incorporating fresh dill into this potato salad makes this dish rich and creamy while giving the dish a pop of flavour.
- Vegan: With a creamy dressing made from vegan mayonnaise, mustard and apple cider vinegar, this potato salad is a dairy free twist on a classic that taste just like the original you know and love. I love using Hellman’s Vegan mayo, and many non-vegans in my life have told me how much they enjoy this yummy plant-based mayo option!
- Customizable: You can switch out the vinegar for lemon juice, add in other herbs or add additional vegan mayo to make it creamier.
- Simple: All you need to do to make this easy dish come together is boil potatoes, let them cool, chop your veggies and stir everything together in a large bowl. Its also a perfect recipe to make ahead of time which makes it travel friendly if you need to bring a dish to a BBQ or picnic.
What do you need to make this creamy dill potato salad?
- potatoes
- celery
- red onion
- fresh dill
- vegan mayo
- dijon & yellow mustard
- apple cider vinegar
- salt + pepper
Creamy Dill Potato Salad
Ingredients
- 6 yellow flesh potatoes
- 3 stalks celery, diced
- 1/2 red onion, diced
- 1/2 cup fresh dill
- 1/2 cup vegan mayo
- 1/2 tbsp dijon mustard
- 2 tbsp yellow mustard
- 1 1/2 tbsp apple cider vinegar
- salt + pepper to taste
Instructions
- Boil a large pot of salted water.
- Chop the potatoes into bite sized pieces and add them to the pot. When the water boils, reduce the heat to a low simmer.
- Gently boil the potatoes for about 10-15 minutes or until they are fork tender.
- While the potatoes cook, dice the celery, onion, fresh dill and then place into a large mixing bowl and set aside.
- Once the potatoes are done, drain the water with a strainer and let the potatoes cool.*
- Add the fully cooled potatoes to the bowl with the chopped veggies.
- Add in the vegan mayo, dijon mustard, yellow mustard and apple cider vinegar and toss the potato salad until well combined.
- Season with more salt and pepper to taste.
- Chill the potato salad until you are ready to serve!
Notes
Wishing you all a great rest of your summer! If you’re looking for more plant based recipes, head back to our main blog page and take a scroll. We also love this vegan mayo free potato salad as well! Happy cooking everyone 🙂
xo
Meg & Cornelia.
