Creamy Dill Potato Salad
This creamy dill potato salad offers a refreshing twist on a classic side dish, combining tender boiled baby potatoes with a tangy, herb-infused dressing featuring fresh dill, dijon mustard, and pickle juice. Crunchy celery and optional radishes add texture, while the creamy base made with mayonnaise and Greek yogurt ensures a rich, satisfying flavor.
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.
