Description
Creamy Dill Potato Salad brings summer picnics and backyard gatherings to life with its zesty herb-infused charm. Fresh potatoes mingle with tangy dressing, creating a classic side dish you’ll crave at every outdoor meal.
Ingredients
Scale
Vegetables and Starches:
- 2 pounds (907 grams) potatoes
- 2 ribs celery
- 1 cup (150 grams) radishes
- 1 red onion
- 1/2 cup (75 grams) dill pickles
Proteins and Dairy:
- 1/2 cup (120 milliliters) vegan mayo or regular mayo
- 1/2 cup (120 milliliters) Greek yogurt or non-dairy yogurt
Seasonings and Dressing:
- 3 tablespoons (45 milliliters) fresh dill
- 3 tablespoons (45 milliliters) apple cider vinegar
- 1 tablespoon (15 milliliters) mustard
- 1 teaspoon (5 grams) salt
- 1/4 teaspoon (1 gram) black pepper
- 1/2 teaspoon (2 grams) smoked paprika (optional)
Instructions
- Submerge potatoes in a large pot of cold water, ensuring they are fully covered. Salt the water and bring to a rolling boil over high heat, cooking until potatoes yield easily when pierced with a fork, approximately 20-30 minutes.
- Drain potatoes and allow to cool slightly. Carefully remove skins and dice into uniform bite-sized pieces. Splash apple cider vinegar over warm potatoes, gently tossing to infuse flavor, then let cool completely.
- Craft the creamy dressing by whisking together vegan mayo, Greek yogurt, apple cider vinegar, mustard, salt, black pepper, and fresh dill in a mixing bowl until smooth and well-incorporated.
- Combine cooled potato chunks with thinly sliced celery, radishes, chopped red onion, and dill pickles in a spacious mixing bowl.
- Pour prepared dressing over vegetable mixture, thoroughly coating all ingredients. Taste and fine-tune seasoning with additional salt if necessary.
- Refrigerate the salad for at least one hour, allowing flavors to meld and develop a harmonious taste profile.
- Before serving, dust with a light sprinkle of smoked paprika for an added layer of complexity and visual appeal.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and ability to hold their shape during boiling.
- Let potatoes cool completely before mixing with other ingredients to prevent a mushy consistency and allow flavors to meld.
- Drizzling vinegar on warm potatoes helps them absorb flavor and adds a tangy undertone to the entire dish.
- For a lighter version, replace half the mayo with Greek yogurt to reduce calories while maintaining creamy texture.
- Customize the salad by adding crispy bacon bits, chopped hard-boiled eggs, or fresh herbs like chives for extra complexity.
- Make ahead and refrigerate overnight to enhance the depth of flavors and allow ingredients to marinate together.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 163 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg