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Dill Potato Salad

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 250
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)

Vegetables

  • 2 ribs celery (thinly sliced)
  • 1 cup radishes (thinly sliced)
  • 1 red onion red onion (chopped)

Pickles and herbs

  • ½ cup dill pickles
  • 3 tablespoons fresh dill (finely chopped)

Dressing

  • ½ cup vegan mayo (or regular mayo)
  • ½ cup Greek yogurt (or non-dairy yogurt)
  • 3 tablespoons apple cider vinegar (+ 1 tablespoon to sprinkle on potatoes)
  • 1 tablespoon mustard
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 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), cut into chunks, toss with 1 tablespoon vinegar, and cool completely.
  • Mix dressing: whisk vegan mayo, Greek yogurt, vinegar, mustard, salt, pepper, and dill.
  • Combine potatoes, chopped celery, radishes, onion, 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.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Potatoes