Looking for a refreshing and hearty side dish that's perfect for any gathering? This creamy dill potato salad is not only delicious but also easy to make! With tender red or yellow potatoes, crisp celery, and zesty green onions, every bite is a burst of flavor. The creamy dressing made from vegan mayonnaise and dairy-free sour cream is a delightful twist that keeps it rich and satisfying. Plus, the fresh dill and lemon juice add a bright finish that elevates the dish. Perfect for barbecues, picnics, or simply as a comforting meal at home, this vegan potato salad is sure to impress both plant-based eaters and omnivores alike!
Ingredients
- 3 pounds red potatoes or yellow potatoes, or a mix of both (you can peel or leave the skin on)
- 1 ½ cups diced celery
- 2 green onions, thinly sliced
- ¾ cup vegan mayonnaise (click link for my homemade mayo recipe)
- ½ cup dairy-free sour cream (you can also use unsweetened plain dairy free yogurt)
- 2 tablespoons fresh lemon juice
- 4 tablespoons chopped fresh dill
- 1 tablespoon stone ground Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
1. **Prepare the Potatoes**: Chop potatoes into bitesized pieces. In a large pot, add your potatoes and water. Bring water to a boil and cook until tender (approximately 15-20 minutes). Drain and allow to cool in an icebath.
2. **Prepare the Dressing**: In a large bowl, mix together the vegan mayonnaise, dairy-free sour cream, lemon juice, chopped dill, stone ground Dijon mustard, garlic powder and a pinch of salt and pepper.
3. **Combine**: Gently fold the cooled potatoes into the dressing mixture, ensuring all the potatoes are well coated.
4. **Chill**: Cover the bowl and refrigerate for at least one hour to allow the flavors to meld, preferably overnight.
5. **Serve**: Before serving, taste and adjust seasoning if necessary. Enjoy your delicious vegan potato salad!
Feel free to customize the recipe by adding other ingredients like chopped pickles, capers, or bell peppers for extra flavor!
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