Dill Potato Salad

Ingredients

• 2 lb potatoes (Yukon Gold, red, baby, or new potatoes recommended)
• 2 tsp salt (for cooking water)
• 1 tbsp vinegar (drizzled on warm potatoes)
• 1/2 cup vegan mayo
• 1/2 cup Greek yogurt
• 3 tbsp apple cider vinegar
• 1 tbsp mustard
• 1 tsp salt
• 1/4 tsp black pepper
• 3 tbsp fresh dill (chopped)
• 2 ribs celery (chopped)
• 1 cup radishes (thinly sliced)
• 1 whole red onion (chopped)
• 1/2 cup dill pickles (chopped)
• 1/2 tsp smoked paprika (optional garnish)

Instructions

1. 1

   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.

   30 min
2. 2

   Drain the potatoes and let cool slightly until easy to handle.

   5 min
3. 3

   Peel the potatoes (if desired) and cut into bite-sized chunks.

   10 min
4. 4

   While still warm, drizzle with 1 tablespoon of vinegar and toss gently. Set aside to cool completely.

   10 min
5. 5

   In a small bowl, whisk together 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 chopped dill until well combined.

   5 min
6. 6

   In a large bowl, combine the cooled potatoes, 2 chopped celery ribs, 1 cup thinly sliced radishes, 1 chopped red onion, ½ cup chopped dill pickles, and the dressing. Toss until well combined and taste to adjust for salt.

   5 min
7. 7

   Serve immediately or chill for at least 1 hour for the best flavor and texture. Optionally, sprinkle with ½ teaspoon smoked paprika before serving.

   60 min

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