This vegan dill potato salad is a creamy, tangy side dish perfect for any occasion. It’s simple, quick, and loaded with fresh flavors, making it a delightful addition to your summer picnics or family gatherings. Your loved ones will enjoy its vibrant taste and texture!
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The Best Vegan Dill Potato Salad Recipe
Why You’ll Love This Vegan Potato Salad
This vegan dill potato salad stands out with its creamy consistency and refreshing dill flavor. The combination of tender potatoes and perfectly cooked eggs creates a hearty yet light dish. Also, it’s family-friendly and ideal for meal prep. You can prepare it a day ahead, allowing the flavors to meld beautifully!
Key Ingredients for Flavor and Texture
The beauty of this salad lies in its quality ingredients. The red potatoes give a lovely creamy texture, while the fresh dill adds a burst of flavor. The dressing, made with vegan mayonnaise and Dijon mustard, provides a delightful tanginess. If you want to add more crunch, consider including celery or green onions for an extra layer of flavor!
Gathering Your Ingredients
To make this delightful vegan dill potato salad, gather the following ingredients:
- 10 large red potatoes
- 6 eggs
- ½ cup mayonnaise
- 2 Tablespoons Dijon mustard
- 3 Tablespoons kosher pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt (divided)
- ¼ teaspoon ground black pepper
- ¼ cup fresh chopped dill (plus extra for garnish)
Making the Vegan Dill Potato Salad
Now, let’s dive into the steps to create this delicious salad. It’s simple and straightforward — perfect for even novice cooks!
Step 1: Prepare the Potatoes
Begin by washing, scrubbing, and drying the red potatoes. Cut them into uniform bite-sized cubes for even cooking. Place the cubes in a large pot with 1-2 inches of cold water and sprinkle in ¼ teaspoon of salt. Bring this to a boil, then reduce to a low simmer. Cook for about 7-8 minutes until fork-tender. After draining, let them cool completely. You can do this in a strainer or spread them out on a sheet pan.
Step 2: Prepare the Eggs
While the potatoes cool, prepare the eggs. Place them in another pot with cold water, bringing it to a boil. Once boiling, remove from heat, cover, and let them sit for 12 minutes. After that, transfer the eggs into an ice bath for at least 5 minutes to cool. Peel and chop them into chunks.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, kosher pickle juice, garlic powder, onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir in the minced fresh dill for that irresistible flavor.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled potatoes and chopped eggs. Gradually add the dressing, folding gently until you reach your desired consistency. For that finishing touch, garnish with additional dill before serving.
Serving and Storing Your Salad
This vegan dill potato salad pairs wonderfully with dishes like steak and potatoes, BBQ ribs, or even Irish potato soup. To keep the salad cold during serving, place the serving bowl in an ice bath. You can store leftovers in an airtight container for 2-3 days in the refrigerator, but avoid freezing it due to the mayonnaise content.
For more delicious potato recipes, check out Irish potato farls or onion soup potatoes. If you’re feeling adventurous, consider making Irish potato pie for dessert!
What ingredients do I need for vegan dill potato salad?
You need red potatoes, eggs, vegan mayonnaise, Dijon mustard, kosher pickle juice, garlic powder, onion powder, salt, black pepper, and fresh dill.
How do I make vegan dill potato salad step by step?
Start by boiling the potatoes and eggs, then make a dressing with mayonnaise and dill. Combine everything, fold gently, and serve!
Can I make vegan dill potato salad ahead of time?
Yes, you can prepare it a day in advance and store it in the fridge for better flavor melding.
How should I store leftover vegan dill potato salad?
Refrigerate leftovers in an airtight container for 2-3 days. Avoid freezing due to the mayonnaise.
Vegan Dill Potato Salad: A Refreshing and Creamy Delight
Equipment
- large pot
- strainer
- sheet pan
- small bowl
- mixing bowl
Ingredients
- 10 large red potatoes
- 6 eggs
- ½ cup mayonnaise
- 2 Tablespoons Dijon mustard
- 3 Tablespoons Kosher pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- ¼ cup fresh chopped dill plus extra for garnish
Optional Mix-ins
- celery chopped
- green onions chopped
- dill pickles chopped
- red onion chopped
Instructions
- Wash, scrub, and cube the potatoes. Boil them in salted water until fork-tender, then drain and cool completely.
- Boil eggs until hard-cooked, then cool in an ice bath, peel, and chop.
- Whisk together mayonnaise, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper for the dressing. Stir in fresh dill.
- Combine cooled potatoes and eggs in a bowl. Gradually add the dressing, folding gently until well combined. Garnish with extra dill before serving.
Make Ahead
- This salad can be prepared a day in advance and refrigerated to allow flavors to meld.