Vegan Dill & Dijon Potato Salad
This vegan Dill & Dijon Potato Salad is the perfect Fourth of July side dish! It's easy, dairy-free, and packed with rich plant-based flavor.
Ingredients
- 3 lbs Russet Potatoes
- 1 cup Vegan Mayo
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 2 Dill Pickles, finely chopped
- 2 stalks Celery, finely sliced
- ¼ Red Onion, finely diced
- 1 sprig Rosemary, finely chopped
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- ¼ tsp Paprika
Instructions
- Rinse all of your potatoes and add to a pot of cold water. Bring the potatoes to a boil, covered, then reduce to a simmer. Cook until fork tender.
- Drain and rinse to cool the potatoes down. Once cool, use your hands to slide the peel off.
- Chop potatoes into chunks and set aside.
- To your serving bowl, add the vegan mayo, apple cider vinegar, dill pickles, celery, onion, rosemary, sea salt, pepper, and paprika. Whisk well until combined.
- Add the potatoes into the bowl and use a spatula to gently distribute the sauce.
- Keep covered in the fridge for up to a few days. I enjoy this recipe best chilled, but you can enjoy it immediately after finishing up.