Creamy Dill Potato Salad
Total Time
1 hour 30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.5 out of 5 stars
(120)
Ingredients
4-6 servings
- 2 pounds potatoes, diced
- 1 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup red onion, finely diced
- 1/4 cup celery, diced
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Preparation
Step 1
Boil the diced potatoes in a pot of salted water until tender, about 15 minutes. Drain and let them cool slightly.
Step 2
In a large mixing bowl, combine vegan mayonnaise, apple cider vinegar, fresh dill, salt, black pepper, and garlic powder. Stir well to combine.
Step 3
Add the boiled potatoes, red onion, and celery to the mixing bowl with the dressing. Gently toss until the potatoes are evenly coated.
Step 4
Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Step 5
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Chef's notes
For a non-vegan option, regular mayonnaise can be used.
Add more dill or garlic powder to taste.
This salad can be made a day in advance and stored in the refrigerator.
