Vegan Dill Potato Salad

I love making chilled salads for our family gatherings, and the Vegan Dill Potato Salad is a frequent choice. Some of my other favorites are my Vegan Potato Salad, Vegan Macaroni Salad, and Vegan Waldorf Salad.

My dill potato salad recipe is so addictive. The richness and creaminess, with the delicious dill flavor, that will make any main dish pop. 

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Originally published August 11th, 2019.

Vegan Dill Potato Salad

I used red-skinned potatoes in this salad. You can also use other waxy potatoes like Yukon Gold. They both have a firmer texture, and therefore will hold up after boiling. 

My favorite store-bought dill pickle brand for making dill pickle potato salad is Bubbies Kosher Dill Pickles. They don’t contain sugar, vinegar, or preservatives.

I have made this recipe both with my Vegan Mayo Recipe, and store-bought Vegan Mayo. They both tasted amazing!

Prepare your potato salad and allow to chill for at least an hour before serving, or even a day ahead. It tastes better when the flavors really get to marinate. 

Potato Nutrition

Potatoes are one of those common cheap foods that are a staple addition to many culture’s diets, and is easily found nearly everywhere. 

It was originally from the Americas, cultivated by indigenous peoples, then spread to Europe and Asia. After migrating to Europe, it became an essential crop to many, as you may know from hearing about the Irish famine.

One potato contains roughly 150 calories, protein, carbohydrates, and fiber. Potatoes also have a substantial amount of many essential vitamins and minerals.

Most of these micronutrients are in the skin, while the macronutrients (carbs, fat, and protein) are inside. This is why I prefer not to peel my potatoes, and instead am sure to scrub them very well.

Potatoes are considered high in carbs, but remember that your body needs them to function! Also, some of the carb content is resistant starches, which are great for keeping you full, controlling blood sugar, and improving digestion.

Potatoes have no wheat and are therefore gluten-free, making them a great part of meals in place of pasta or bread products, especially for those who are trying to eat more whole foods or don’t have access to expensive gluten-free products.

I love potatoes because they are so incredibly useful to add to so many different recipes, and always taste delicious despite being a rather plain base.

Can Dogs Eat Potatoes?

Dogs can eat a small amount of baked or boiled potatoes, with no salt, oil, or butter added. However, they are not necessary for a dog’s diet, and it is thought that sweet potatoes are better for our dogs.

Raw potatoes need to be avoided, because of the solanine content in certain nightshade family plants. This compound is reduced when potatoes are cooked.

About five months ago, I learned this personally, when my daughter’s puppy snuck away with a stray potato that had fallen off my counter. My daughter and I thought he was snuggling with my napping son, but she went closer and discovered his mischief.

Thankfully, he prefers shredding food to eating it, so no harm was done. I included an adorable picture of his guilty face below!

Dill Potato Salad Ingredients

• Red Potatoes
• Celery
• Dill Pickles
• Red Onion
• Vegan Mayonnaise
• Lemon Juice
• Dried Dill
• Celery Seeds 
• Salt

How To Make Dill Potato Salad?

1. Scrub the potatoes, leaving the skin intact. Add the potatoes to a large pot, and add cold water.
2. Bring water to a boil, then reduce heat to simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. 
3. Drain the potatoes using a colander, and rinse with cold water. Allow the potatoes to cool.
4. Cut the potatoes into cubes, and place into a large bowl. Add celery, dill pickles, vegan mayo, lemon juice, dill, celery seeds, and salt.
5. Stir gently to combine, taste, and adjust salt to taste if needed. Chill for at least one hour before serving.