Vegan Potato Salad with Dill Pickles
Servings: 2 servings
This vibrant vegan potato salad skips the mayo and loads up on flavor. Tender golden potatoes are tossed with crunchy celery, briny olives, and tangy pickles, all coated in a zesty olive oil and mustard dressing with fresh dill and smoked paprika.
Ingredients
- 2 cup golden potatoes chopped into 1/2" cubes
- 2 tbsp red onions diced
- 1 stalk celery diced
- 1 garlic clove minced
- 2 tbsp black olives sliced
- 1 radish halved and thinly sliced
- ¼ cup dill pickles diced
Dressing
- 1 tbsp extra-virgin olive oil
- 2 tsp pickle juice
- 1 tbsp fresh dill stems removed + finely chopped
- 2 tsp Dijon mustard
- ⅛ tsp turmeric, ground
- ⅛ tsp black pepper, ground
- ⅛ tsp smoked paprika
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain and let cool to room temperature.
- In a large bowl, whisk together the olive oil, pickle juice, dill, mustard, turmeric and black pepper.
- Add the potatoes, red onion, celery, garlic, olives and pickles and stir well.
- Garnish with the radish and a sprinkle of smoked paprika and serve.
Notes
- Prep Tip: Cut the potatoes into even 1/2-inch cubes so they cook at the same rate, and drain them as soon as a fork slides in so they hold their shape.
- Pickle Choice: Use your favorite dill pickles; their brine flavors the dressing, so pick one you like.
- Creamy Version: For a creamier salad, stir in a spoonful of vegan mayonnaise.
- Storing: The salad keeps in an airtight container in the fridge for up to 3 days. Add the radish garnish just before serving.
Nutrition
Serving: 2cups, Calories: 272kcal, Carbohydrates: 45g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 405mg, Potassium: 1108mg, Fiber: 6g, Sugar: 3g, Vitamin A: 204IU, Vitamin C: 49mg, Calcium: 58mg, Iron: 2mg
