Description
Vegan Dill Potato Salad is a creamy, refreshing dish full of vibrant flavors, perfect for summer picnics and family gatherings. Enjoy this crowd-pleaser that’s simple to make!
Ingredients
Scale
- 3 medium Yukon Gold or red potatoes, peeled and cubed
- ¼ cup fresh dill, finely chopped
- 1 cup vegan mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 1 small red onion, finely chopped
- 2 stalks organic celery, chopped
- Salt and pepper to taste
Instructions
- Boil the cubed potatoes in salted water for 10-15 minutes until fork-tender. Drain and let cool.
- In a large bowl, mix vegan mayonnaise with lemon juice until smooth.
- Fold in dill, red onion, and celery into the mayo mixture.
- Gently combine the cooled potatoes with the dressing until well coated.
- Season with salt and pepper to taste. Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added crunch, consider including diced cucumbers or sweet peas.
- Customize with your favorite herbs or spices to make it your own!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg