We’re nearly half way through summer now, can you believe it?! But that doesn’t mean the delicious and fresh summer food ideas need to end! This creamy, vegan dill potato salad is loaded with flavour and is the absolute perfect side for your favourite BBQ foods or a great addition to bring to any potluck.
This dill potato salad is super easy to make, ready in 25 minutes! So you don’t need to give yourself too much prep time. We all know how busy summer can be, the last thing we want is to spend more time in the kitchen! Keep on reading to get the full recipe, below.
“This dill potato salad is super easy to make, ready in 25 minutes! So you don’t need to give yourself too much prep time. “
Why we love this recipe:
- Fresh dill: Incorporating fresh dill into this potato salad makes this dish rich and creamy while giving the dish a pop of flavour.
- Vegan: With a creamy dressing made from vegan mayonnaise, mustard and apple cider vinegar, this potato salad is a dairy free twist on a classic that taste just like the original you know and love. I love using Hellman’s Vegan mayo, and many non-vegans in my life have told me how much they enjoy this yummy plant-based mayo option!
- Customizable: You can switch out the vinegar for lemon juice, add in other herbs or add additional vegan mayo to make it creamier.
- Simple: All you need to do to make this easy dish come together is boil potatoes, let them cool, chop your veggies and stir everything together in a large bowl. Its also a perfect recipe to make ahead of time which makes it travel friendly if you need to bring a dish to a BBQ or picnic.
What do you need to make this creamy dill potato salad?
- potatoes
- celery
- red onion
- fresh dill
- vegan mayo
- dijon & yellow mustard
- apple cider vinegar
- salt + pepper
Wishing you all a great rest of your summer! If you’re looking for more plant based recipes, head back to our main blog page and take a scroll. We also love this vegan mayo free potato salad as well! Happy cooking everyone 🙂
xo
Meg & Cornelia.
Meet Meg!
Meg lives in Niagara with a passion for all things floral design, nature, fitness, absolutely everything Jeep and yummy vegan food! After going vegan in 2016, she found a love for cooking and creating in the kitchen. Meg spends much of her time experimenting with new recipes and finds joy in sharing her passion with others. She’s excited to be bringing monthly recipes to this blog for everyone to try!
Meg’s most recent endeavour was starting her own floral business. Follow along on Meg’s journey, links below!
