Dill Potato Salad

INGREDIENTS

• 2 pounds potatoes (boiled, peeled, and cut into bite-size chunks)
• 2 ribs celery (thinly sliced)
• 1 cup radishes (thinly sliced)
• 1 red onion (chopped)
• ½ cup dill pickles
• 3 tablespoons fresh dill (finely chopped)
• ½ cup vegan mayo (or regular mayo)
• ½ cup Greek yogurt (or non-dairy yogurt)
• 3 tablespoons apple cider vinegar (+ 1 tablespoon to sprinkle on potatoes)
• 1 tablespoon mustard
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for garnish)

INSTRUCTIONS

1. 1 Potatoes: Add 2 pounds potatoes to a large pot and cover with cold water. Bring to a boil, stir in 2 teaspoons of salt, and cook until fork-tender, about 20–30 minutes depending on size. Drain and let cool slightly until easy to handle.
2. 2 Peel & Prep: Peel the potatoes (if desired) and cut into bite-sized chunks. While still warm, drizzle with 1 tablespoon of vinegar, toss gently, and set aside to cool completely.Meanwhile, prepare the dressing and other ingredients.
3. 3 Dressing: To a small bowl, add ½ cup vegan mayo, ½ cup Greek yogurt, 3 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 teaspoon salt, ¼ teaspoon black pepper and 3 tablespoons fresh dill (chopped). Whisk well.
4. 4 Combine: To a large bowl, add potatoes, 2 ribs celery (chopped), 1 cup radishes (thinly sliced), 1 red onion (chopped), ½ cup dill pickles (chopped), and the dressing.Toss until well combined. Taste and adjust for salt. You can serve it immediately or let it chill for at least 1 hour for the best flavor and texture. Optionally, sprinkle with ½ teaspoon smoked paprika

NUTRITION

Calories: 264kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Fiber: 4g | Sugar: 3g