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This Creamy Dill Potato Salad is a standout for its fresh, vibrant flavor and satisfying texture, making it a perfect companion for summer gatherings and BBQs.
What makes this recipe truly special is the generous use of fresh dill, which adds a bright herbal note that complements the creamy dressing beautifully.
Nutritionally, this salad balances indulgence with health-conscious ingredients—Greek yogurt or vegan mayonnaise provides a boost of plant-based protein and healthy fats, while the potatoes contribute fiber and essential vitamins like vitamin C and potassium.
The addition of crunchy celery and optional radishes enhances the fiber content and adds a refreshing crispness.
Low in saturated fats and made with simple, whole-food ingredients, this potato salad is both hearty and nourishing.
Its quick preparation and ability to be made ahead make it a versatile and practical choice for everyday meals, potlucks, or meal prep, offering satisfying comfort without sacrificing nutrition.
Must-Have Tools for Perfect Results
Large Pot
Essential for boiling potatoes evenly and efficiently. A sturdy large pot also serves multiple kitchen purposes like steaming veggies or making soups, making it a versatile staple in your cookware collection.
Mixing Bowl
A large, durable mixing bowl provides ample space to combine your ingredients thoroughly without spills. High-quality mixing bowls also work well for marinating, whisking, and prepping various recipes.
Chef’s Knife
A sharp chef’s knife is crucial for finely chopping red onion, dill, celery, and radishes. Investing in a reliable chef’s knife ensures precise cuts, speeding up prep work and improving overall kitchen efficiency.
Colander
Ideal for draining cooked potatoes quickly and rinsing with cold water to halt cooking. A sturdy colander is indispensable for washing produce, draining pasta, and many other kitchen tasks.
Measuring Cups and Spoons
Accurate measurement of ingredients like mayonnaise, sour cream, and spices guarantees the perfect balance of flavors every time. Quality measuring tools make cooking and baking more precise and less stressful.
Creamy Dill Potato Salad
Equipment
- 1 large pot
- 1 large mixing bowl
- 1 Chef’s knife
- 1 colander
- Measuring cups and spoons
Ingredients
- 3 pounds baby red or yellow potatoes halved
- ½ cup vegan mayonnaise such as Hellman’s Vegan
- ½ cup plain full-fat Greek yogurt or sour cream
- ½ cup finely diced red onion
- ½ cup fresh dill chopped (plus extra for garnish)
- 3 tablespoons whole grain Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 tablespoons pickle juice adjust to taste
- 3 celery stalks thinly sliced
- ½ cup thinly sliced radishes optional
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Potatoes: Place the halved baby potatoes in a large pot and cover with salted water. Bring to a boil and simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain the potatoes and rinse briefly with cold water to stop the cooking process. Set aside to cool to room temperature.
- Prepare the Creamy Dressing: While the potatoes cool, combine the vegan mayonnaise, Greek yogurt (or sour cream), finely chopped red onion, chopped fresh dill, whole grain Dijon mustard, apple cider vinegar, and pickle juice in a large mixing bowl. Stir well until the ingredients are fully blended and smooth.
- Combine Salad Ingredients: Once the potatoes have cooled, add them to the bowl with the dressing. Toss in the sliced celery and radishes if using. Gently fold all the ingredients together until the potatoes are evenly coated with the creamy mixture.
- Season and Chill: Taste the salad and season with salt and freshly ground black pepper as needed. Transfer the salad to a serving dish, cover, and refrigerate for at least an hour to allow flavors to meld. The salad keeps well in the refrigerator for up to three days.
Notes
- For a tangier flavor, increase the amount of pickle juice gradually to suit your taste.
- Using baby potatoes helps keep the salad tender without becoming mushy; if using larger potatoes, cut into bite-sized chunks.
- To make this salad dairy-free, opt for vegan mayonnaise and skip the Greek yogurt or use a plant-based yogurt alternative.
- This salad tastes even better the next day after the flavors have fully developed.
- For added crunch, try mixing in finely chopped bell peppers or a handful of toasted sunflower seeds just before serving.
Chef’s Secrets for Ultimate Flavor
The key to making this potato salad truly exceptional lies in balancing the creamy and tangy elements while preserving the fresh brightness of dill.
Start by cooking the potatoes just until tender; overcooking can cause them to become mushy, which alters the texture.
Cooling the potatoes completely before mixing helps them hold their shape and absorb the dressing better.
Using a combination of vegan mayonnaise and Greek yogurt (or sour cream) creates a luscious but not overly heavy dressing.
Don’t rush the flavor development — allowing the salad to chill for at least an hour, or even overnight, lets the dill and pickle juice infuse beautifully.
Fresh dill is non-negotiable here — it’s what gives the salad its distinctive herbal aroma.
Feel free to adjust the pickle juice for the right level of tang, and remember, a touch of salt and pepper at the end brings all the flavors into harmony.
Serving Suggestions That Delight Tastebuds
This creamy dill potato salad shines as a perfect side dish for any summer BBQ, picnic, or casual gathering. Its refreshing herbal notes and satisfying creaminess pair wonderfully with grilled meats like chicken, sausages, or salmon, balancing smoky and rich flavors.
For a vegetarian-friendly plate, serve alongside grilled vegetables, portobello mushrooms, or a hearty bean burger.
The salad also works well as a hearty topping for leafy green salads or even inside a sandwich for a creamy crunch.
Garnish with extra fresh dill or thinly sliced radishes for a pop of color and texture.
Serving chilled is key — it’s especially refreshing on warm days and complements light, summery mains beautifully.
Storage Tips for Best Freshness
Proper storage is essential to maintain the creamy texture and fresh flavor of this salad.
After preparation, keep the potato salad in an airtight container and refrigerate promptly.
It will stay fresh and flavorful for up to three days, making it an excellent option for meal prep or leftovers.
Avoid leaving it out at room temperature for extended periods to prevent spoilage.
Before serving leftover salad, give it a gentle stir and taste — you may want to add a splash of pickle juice or a pinch of salt to refresh the flavors.
If the salad appears a bit thick after refrigeration, a tablespoon of cold water or additional yogurt can help loosen the texture without watering it down.
Frequently Asked Questions Answered Clearly
1. Can I use regular mayonnaise instead of vegan?
Yes, you can substitute regular mayonnaise if you prefer. It will slightly change the flavor and richness but won’t affect the overall texture.
2. Is it necessary to peel the potatoes?
No, peeling is optional. Baby potatoes have thin skins that add texture and nutrients, so many prefer leaving the skins on for this salad.
3. Can I prepare this salad in advance?
Absolutely! Making the salad a day ahead improves the flavor as the ingredients meld together. Just keep it refrigerated in an airtight container.
4. What can I use if I don’t have fresh dill?
Fresh dill is best, but if unavailable, dried dill can be used sparingly. The flavor will be less vibrant, so increase the amount carefully to avoid bitterness.
5. How can I make this recipe dairy-free?
Simply use vegan mayonnaise and replace Greek yogurt or sour cream with a plant-based yogurt alternative to keep it creamy and delicious.
This recipe is inspired by fraicheliving and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.