Vegan Dill Potato Salad
This vegan potato salad is the perfect side dish for a backyard barbecue or summer gathering! It's healthy, easy to make, creamy, and tastes just like traditional potato salad.
Ingredients
- 4 red potatoes cut into 1-inch cubes
- 4 yukon gold potatoes cut into 1-inch cubes
- 1 cup mayonnaise
- ½ cup dill pickle relish or chopped dill pickles
- ½ cup sweet onion diced
- 1 ½ celery stalks diced
- 1 tablespoon dijon mustard
- ½ tablespoon apple cider vinegar
- ½ tablespoon celery seed
- ¼-1/2 teaspoon paprika and more for garnish
- salt and pepper to taste
- fresh dill for garnish
Instructions
- Cut potatoes into 1-inch cubes. To a large pot, add cubed potatoes, cold water (enough so that the potatoes are covered completely by 1 ½ inches), and salt. Over high heat, bring to a boil and let cook for 15-20 minutes, or until potatoes are just fork tender. Drain potatoes and let cool until no longer hot to touch.4 red potatoes
- To create the dressing, mix together the mayonnaise, pickle relish or chopped dill pickles, dijon mustard, apple cider vinegar, diced sweet onion, diced celery, celery seed, paprika, salt, and pepper in a large bowl.1 cup mayonnaise, ½ cup dill pickle relish, ½ cup sweet onion, 1 ½ celery stalks, 1 tablespoon dijon mustard, ½ tablespoon apple cider vinegar, ½ tablespoon celery seed, ¼-1/2 teaspoon paprika, salt and pepper
- Add cooled potatoes to the dressing and mix gently to until coated evenly.
- Sprinkle with paprika and fresh dill for garnish before serving. Serve immediately or store in the fridge for up to 5 days. Enjoy!fresh dill, ¼-1/2 teaspoon paprika
Notes
Store in airtight container in the fridge for up to 5 days.
Make the potato salad 1 day before you plan to serve it for optimal flavor!
Nutritional values are estimates only. See our full nutrition disclosure here.
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