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 cups 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 ground turmeric
- ⅛ black pepper, ground
- ⅛ smoked paprika
Instructions
- Place the potatoes in a large pot with cold water. Bring to boil then reduce the heat and simmer, uncovered, for about 10 minutes or until fork-tender. Drain the potatoes, set aside to cool to room temperature.
- In a large bowl, mix all dressing ingredients together.
- Add the potatoes and remaining vegetables and herbs into the dressing and stir well.
- Garnish with radishes and paprika.
Notes
If you have a fav pickle brand, then go for it! Claussen are my go-to.
Nutrition
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