Dill Potato Salad
Total Time
2 hours and 30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.96 out of 5 stars
(50)
Ingredients
6 servings
- 2.5 pounds Yukon gold potatoes (approximately 15 potatoes)
- 1 red onion (finely diced)
- ¾ cup regular mayonnaise or vegan mayo (I like Follow Your Heart's Soy-Free Vegenaise)
- 6 tablespoons fresh dill weed (chopped)
- ¼ cup regular plain yogurt or vegan yogurt (I like to use Forager Project's Cashew Milk Yogurt)
- 2 tablespoons stoneground mustard (or any mustard of choice)
- 1 tablespoon apple cider vinegar (or white vinegar)
- ½ teaspoon garlic powder
- ½ teaspoon sea salt or pink salt
- ⅛ teaspoon celery seed
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Preparation
Step 1
Boil.
Step 2
Peel the potatoes, then slice into 1-inch pieces. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Boil potatoes for 20 minutes or until a fork pierces them easily. Drain, then set aside to cool a little while you prepare the dressing.
Step 3
In a mixing bowl combine onion, mayo, dill, yogurt, mustard, vinegar, garlic powder, salt and celery seed. Whisk until smoothly combined.
Step 4
Combine the potatoes and dressing, then gently fold together until the potatoes are well coated. Cover and place into the fridge to chill for 2 hours or until ready to serve.
Step 5
Enjoy!
Step 6
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