Creamy Dill Potato Salad
Servings
6-8
servingsPrep time
10
minutesCooking time
25
minutes
Cook Mode
Keep the screen of your device on
Ingredients
3 lbs. Yukon Gold potatoes, peeled
Sea salt and freshly ground black pepper, to taste
2 celery stalks, finely diced
1 cup vegan mayonnaise
1 small red onion, finely chopped
1/4 cup chopped fresh dill
1 1/2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1 Dijon mustard
Directions
- Place the potatoes in a large pot and fill with enough water to completely cover the potatoes. Season with the salt and bring to a boil. Cook for 20 to 25 minutes, until the potatoes are 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 pieces and carefully add them to the bowl, stirring until coated.
