Vegan Dill Potato Salad is perfect for Summer BBQs and picnics!
Growing up I always thought that I didn’t like potato salad. I remember going over to my Grandma’s house and she would be making a huge batch of potato salad during the summer. She would be busy peeling the cooked potatoes and the hard boiled eggs. I never was a big fan of eggs as a child, especially hard boiled eggs. I think it was the texture that I never could get over. Since her potato salad had lots of hard boiled eggs, I never had any potato at our summer BBQs.
After I became vegan, I realized that not all potato salads had hard boiled eggs. So I started making vegan versions of the potato salad. And guess what? It turns out that I do like potato salad. It was those hard boiled eggs that ruined potato salad for me growing up!
This Vegan Dill Potato Salad is creamy, bright and flavorful. I like using a mix of vinegar and lemon juice to really brighten up the potato salad. Fresh dill adds a really nice brightness to the salad.
For the potatoes, I like to boil them in cold water and just cook them just until fork tender. Once the potatoes are fork tender, I drain the potatoes and then let them steam in a colander in the pot. I like using a thin skinned potato like yukon gold potatoes for the salad. I prefer to leave the skins on in the potato salad but you can always peel them if you prefer.
This Vegan Dill Potato Salad is the perfect summer side dish. It is perfect for taking to BBQs and picnics. I served the Vegan Dill Potato Salad alongside the new Beyond Meat Sausages for dinner the other night and it was the perfect accompaniment!
- 3 Pounds Yukon Gold Potatoes, cleaned
- 1 Cup Vegan Mayo
- 2 Tablespoons Lemon Juice
- 1-2 Tablespoons Vinegar
- 1 Tablespoon Dijon Mustard
- Salt and Pepper to taste
- 2 Celery Stalks, diced
- 1 Small Red Onion, minced
- ¼ Cup Fresh Dill, minced
- Place the potatoes in a pot with enough cold water to cover them. Add a large pinch of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or fork.
- Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes.
- When cool enough to handle, dice the potatoes and dice into ½ inch pieces.
- Meanwhile, in large mixing bowl, add the vegan mayo, lemon juice, vinegar, and mustard; stir. Season with salt and pepper.Taste and add more salt or vinegar (for tang).
- Add in the diced cooked potatoes, celery, red onion, and dill. Stir to evenly mix with the mayo mixture.
- The potato salad taste better after 30 minutes to 1 hour after making. This gives the flavors a chance to absorb into the potatoes.