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Rachel White

Dill Vegan Potato Salad

Dill Vegan Potato Salad blends tender potatoes with a creamy tangy dressing and plenty of fresh dill. It is bright, comforting, and ideal for picnics, lunches, or easy gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Lunch, Side
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb baby potatoes halved
  • 1 2 cup celery diced
  • 1 4 cup red onion minced
Dill Dressing
  • 1 cup vegan mayonnaise
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Pot
  • Knife
  • Colander
  • Freezer
  • Scoop
  • Tray
  • Whisk

Method
 

  1. Boil potatoes in salted water until tender with slight resistance in the center. Drain well.
  2. Cool potatoes until warm, not hot. This helps them hold shape while absorbing flavor.
  3. Whisk mayonnaise, dill, lemon juice, mustard, salt, and pepper until smooth.
  4. Add potatoes, celery, and onion to a bowl. Fold in dressing gently until coated.
  5. Chill at least 1 hour. Stir once before serving for the creamiest finish.

Notes

For softer texture, mix dressing into warm potatoes; for firmer bites, chill potatoes first. Freezing is not recommended because mayo can split. Handle gently during assembly to keep chunks intact. Customize with pickles, cucumber, parsley, or garlic. Store refrigerated up to 4 days.