Creamy Vegan Dill Potato Salad
This creamy vegan dill potato salad is loaded with flavor and is the perfect side for all your favorite picnic and BBQ foods. It's also easily made oil-free using our tofu mayo or cashew mayo.
Servings 6
Calories 189kcal
Ingredients
- 3 lb baby red potatoes
- 1 cup vegan mayonnaise (store-bought or homemade; see notes below for oil-free options)
- ¼ cup non-pareil capers, drained
- 2 tablespoon Dijon mustard
- 2-4 tablespoon chopped scallions, depending on preference
- 4 teaspoon dried dill weed (substitute ¼ cup chopped fresh dill if desired)
- 1 ½ tablespoon freshly squeezed lemon juice
- ¾-1 teaspoon fine sea salt or kosher salt (amount depending on preference)
- ¼ teaspoon white pepper
Instructions
- Scrub the skins of the potatoes and cut into small pieces of similar size. Add the chopped potatoes to a pot. Cover the potatoes with water and bring to a boil. Once the potatoes are boiling, lower the heat to medium-high and boil until fork tender, approximately 15-20 minutes.
- Drain the potatoes in a colander and allow them to cool at room temperature for about 15-20 minutes.
- Transfer the potatoes to a mixing bowl and add the remaining ingredients. Stir to combine. You can enjoy right away or refrigerate until ready to serve.
Video
Notes
To make this recipe oil-free, use our silken tofu mayo or our cashew mayo.
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition was calculated using our silken tofu mayo. Using a different mayo will affect the calculation.
Nutrition
Calories: 189kcal | Carbohydrates: 40g | Protein: 8g | Fat: 3g | Saturated Fat: 3g | Fiber: 4g