Dill Potato Salad

INGREDIENTS

• 2 pounds potatoes boiled, peeled, and cut into bite-size chunks
• 2 ribs celery thinly sliced
• 1 cup radishes thinly sliced
• 1 red onion chopped
• 1/2 cup dill pickles
• 3 tablespoons fresh dill finely chopped
• 1/2 cup vegan mayo or regular mayo
• 1/2 cup Greek yogurt or non-dairy yogurt
• 3 tablespoons apple cider vinegar + 1 tablespoon to sprinkle on potatoes
• 1 tablespoon mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika optional, for garnish

INSTRUCTIONS

1. 1 Potatoes: Add 2 pounds potatoes to a large pot and cover with cold water. Bring to a boil, stir in 2 teaspoons of salt, and cook until fork-tender, about 20–30 minutes depending on size. Drain and let cool slightly until easy to handle.
2. 2 Peel & Prep: Peel the potatoes (if desired) and cut into bite-sized chunks. While still warm, drizzle with 1 tablespoon of vinegar, toss gently, and set aside to cool completely. Meanwhile, prepare the dressing and other ingredients.
3. 3 Dressing: To a small bowl, add ½ cup vegan mayo, ½ cup Greek yogurt, 3 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 teaspoon salt, ¼ teaspoon black pepper and 3 tablespoons fresh dill (chopped). Whisk well.
4. 4 Combine: To a large bowl, add potatoes, 2 ribs celery (chopped), 1 cup radishes (thinly sliced), 1 red onion (chopped), ½ cup dill pickles (chopped), and the dressing. Toss until well combined. Taste and adjust for salt. You can serve it immediately or let it chill for at least 1 hour for the best flavor and texture. Optionally, sprinkle with ½ teaspoon smoked paprika

NUTRITION

Calories: 264 kcalkcal | Carbohydrates: 32 gg | Protein: 5 gg | Fat: 12 gg | Fiber: 4 gg | Sugar: 3 gg