Creamy Dill Potato Salad
This classic Vegan Dill Potato Salad recipe uses fresh ingredients, a flavourful creamy mayo-based dressing, and is so easy to make. It’s one of my old favourites, veganized!
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
I like to cook the potatoes a few hours before I plan on tossing the salad! I usually strain them, put then in a bowl and place them into the fridge for a hour or so. This is an easy way to prep ahead and ensure the potatoes are fully cooled!
This is a great recipe for meal prep and will stay fresh in the fridge up to 5 days.