Creamy Vegan Potato Salad With Dill
This Creamy Vegan Potato Salad With Dill is a must for summer picnics and BBQs! Tender potatoes are coated in an herby vegan mayo sauce, with crispy bites of pickles and celery for that addictive crunch.*Note that From Start to Finish is an estimate that includes about an hour to make the vegan mayo (mostly soaking cashews and letting it thicken), about 45 minutes to prepare the potato salad, and another hour to chill in the fridge. To shorten this time you can use a store bought vegan mayo.
Ingredients
- 2 lbs red potatoes - chopped into ½ inch pieces
- ½ cup Joyful Balance Vegan Mayo - (or a store-bought vegan mayo of choice)
- ¼ cup tahini
- 2 teaspoon dijon mustard
- 2 tablespoon lemon juice
- ⅛ cup fresh dill - roughly chopped
- 1 teaspoon celery seeds
- 2 cloves garlic - minced
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup pickles - diced
- 3 stalks celery - diced
- 1 large shallot - finely diced
Instructions
- Boil the potatoes: Add potatoes to a large pot and cover with cool water. Bring to boil on the stovetop, and continue to cook for 10 minutes, or until potatoes are fork tender.
- Cool the potatoes: Drain the potatoes and rinse under cold water to stop the cooking process. Let cool for 10-15 minutes, until they reach room temperature.
- Make the dressing: In a large bowl, whisk together vegan mayo, tahini, dijon, lemon juice, dill, celery seeds, garlic, salt, and black pepper until smooth and well combined.
- Assemble: Add the cooled potatoes, chopped pickles, celery, and shallot to the bowl with the mayo dressing. Gently mix until everything is coated.
- Chill & serve: Cover with plastic wrap and refrigerate for at least an hour before serving. (While you can technically enjoy it right away, chilling allows the salad to cool completely and gives the flavors time to meld!)
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