Creamy Dill Potato Salad
Summer is in full swing, which means picnics, barbecues, and cookouts are sure to be on your calendar. Here is the perfect dish to take to any event—this cool, creamy, and satisfying potato salad will have even the most carnivorous guests coming back for seconds.
The secret here is to use fresh ingredients, especially when it comes to the dill—none of that dried stuff!
Now get cooking, then sit back and relax as you revel in your vegan infiltration of the neighborhood cookout.
Creamy Dill Potato Salad
3 lbs. Yukon Gold potatoes, peeled
Sea salt and freshly ground black pepper, to taste
2 celery stalks, finely diced
1 cup vegan mayonnaise (try Vegenaise)
1 small red onion, finely chopped
1/4 cup chopped fresh dill
1 1/2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1-2 Tbsp. Dijon mustard
- Place the potatoes in a large pot and fill with enough water to cover completely. Add some salt and bring to a boil. Cook for 20 to 25 minutes, until just tender but not falling apart.
- Drain the potatoes in a colander and let cool.
- Combine all the remaining ingredients in a large bowl.
- Cut the cooled potatoes into 1-inch cubes and add them to the bowl, stirring carefully until coated.
Makes 6 to 8 servings
