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Get the Recipe: https://theplantbasedschool.com/dill-potato-salad/

⭐️ Dill potato salad is creamy, tangy, and crunchy; excellent to make ahead for BBQs, cookouts, picnics, and potlucks, or to enjoy as a delicious side dish for an everyday dinner.

The dressing is the star here. Fresh dill is stirred into a creamy mayonnaise and yogurt dressing, making you savor every bite of this comforting summer salad.

⭐️ Ingredients
2 pounds (1 kg) potatoes boiled, peeled, and cut into bite-size chunks
2 ribs celery thinly sliced
1 cup (120 grams) radishes thinly sliced
1 red onion chopped
½ cup (60 grams) pickles

DRESSING
3 tablespoons fresh dill finely chopped
½ cup (125 grams) vegan mayo or regular mayo
½ cup (125 grams) Greek yogurt or non-dairy yogurt
3 tablespoons (45 grams) apple cider vinegar + 1 tablespoon to sprinkle on potatoes
1 tablespoon (15 grams) mustard
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika optional, for garnish

❤️ Nico & Louise
Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

42 Comments

  1. My variant: make it exactly the same way, but swap the celery (and/or some of the onion) with fennel bulb and replace the dill with the fennel fronds. The subtle sweet flavor of fennel goes so well with potatoes and in cold creamy salads.

  2. love when people are teaching you a recipe and are surprised by the taste as if its the first time they’ve had it

  3. Looks delicious! I love potato salad with dill. One of my favorite foods. Can't wait to try this recipe soon. 😊😊😊😊

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