Vegan Creamy Dill Potato Salad
Hello & Happy Wednesday!!
If there is one food I love, it’s potatoes! While potatoes get a bad wrap, they actually contain more potassium than a banana and it’s all about portions. During my first trimester I experienced nausea every day and struggled to eat. Potatoes were definitely my go to as they made me feel full when I had no appetite and also feeling constantly dehydrated.
As a woman from the South, potato salad is a staple and it probably has a lot to do with why I still love it today.
Whats fab about potato salad is that it’s truly like a blank canvas. You can approach it however you like, tailor it to your tastebuds and or the season making the options endless. Having an affinity for all things dijon and dill, this recipe for vegan Creamy Dill Potato Salad was just a no brainer!
What’s amazing about this recipe, is everything! It’s quick, easy, timeless, packed with flavor, affordable, packed with veggies, contains no dairy or eggs, perf for your next bbq, has aesthetic appeal, and is just such a staple!!
If you love all things potato salad, you’re going to be obsessed with my staple vegan Creamy Dill Potato Salad!!
Why this recipe rocks:
No dairy or eggs
Perf for any season
Eat Drink Shrink
5 minPrep Time
25 minCook Time
30 minTotal Time
- 4-5 Yukon gold potatoes, chopped
- Kosher salt and freshly ground black pepper
- 2 stalks celery
- 1 cup Follow Your Heart Vegan Mayo
- 1 small red onion, finely chopped (about 1/2 cup)
- 1 scallion, finely chopped
- 1/4 cup tightly packed chopped fresh dill
- 1 to 2 tablespoons vinegar
- 1/2 lemon, juiced
- 2 tablespoon grainy or regular Dijon mustard
- Put the potatoes in a big pot with enough water to cover by 1-inch.
- Season with salt and bring the water to a boil.
- Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
- You can remove the peeling or keep it on, it's up to you! However, cutting into smaller pieces enables them to cook faster.
- Drain the potatoes and return them to the uncovered pot off the heat.
- Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.
- Cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a large serving bowl.
- Once potatoes are cooled, add to the bowl with the remaining ingredients. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.