This isn’t your average potato salad – it’s a game-changer! My Creamy Dill Potato Salad is rich, tangy, and full of fresh dill flavour, all without a drop of seed oil, egg or dairy! The creamy dressing is completely vegan, made with wholesome, plant-based ingredients that don’t compromise on taste. Perfect for picnics, BBQs, or as a comforting side dish, this potato salad is light, vibrant, and guaranteed to impress.
Can I make this potato salad ahead of time?
Yes, this potato salad is perfect for making ahead! In fact, it tastes even better after a few hours in the fridge as the flavours meld together. Just give it a quick stir before serving.
How do I make the salad creamy without mayo?
To make the salad creamy without mayo, I whip up a luscious, seed-oil-free dressing that’s completely plant-based and packed with flavour. Here’s how I do it:
Step-by-Step for the Creamy Dressing:
- Start with Aquafaba:
Use 1/4 cup of chickpea liquid (aquafaba) from a can of chickpeas as the base. It’s an excellent egg-free emulsifier that makes the dressing silky and smooth. - Add the Must-Have Ingredients:
Add 2–3 tablespoons of avocado oil for richness (or macadamia oil for a more neutral flavour), 1 tablespoon of Dijon or wholegrain mustard for tang, and 1–2 tablespoons of lemon juice for brightness. - Balance with Vinegar:
Add 1 tablespoon of apple cider vinegar for a subtle, acidic kick that balances the flavours beautifully. - Season it Up:
Sprinkle in 1/2 teaspoon of salt (or to taste) and optionally a dash of garlic or onion powder for extra depth. - Blend It Smooth:
Use an immersion blender or small food processor to whip the ingredients together. As you blend, the aquafaba and oil will emulsify, creating a creamy, mayo-like consistency. - Adjust Consistency:
If it’s too thick, thin it out with a teaspoon or two of water or more lemon juice. If it’s too thin, blend in a bit more avocado oil until it reaches your desired texture. You may also like to mix in a vegan yoghurt with more complex flavour and the added benefits of probiotics.
This creamy dressing is light, flavourful, and free of traditional mayo, but it’s so rich you’d never guess! Perfect for coating tender potatoes and creating a dreamy, plant-based dill potato salad.
Is this recipe gluten-free and vegan?
Yes, it’s naturally gluten-free and vegan, as long as all your ingredients (like plant-based yogurt or mustard) are certified gluten-free and free of dairy.
What ingredients do I need for this?
- Waxy potatoes
- Fresh dill
- Brown onion
- Celtic sea salt
- Avocado oil
- Aquafaba
- Lemon juice
- Apple cider vinegar
- Dijon mustard
- Stevia or monk fruit sugar
More recipes you might like:
Mexican Sweet Potato Boats
Vegan Potato and Leek Bake
Potato, Brussels Sprout and Chickpea One Tray Bake
Vegetable Samosas
Easy Shallot Tarte Tatin
Creamy Dill Potato Salad
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This Creamy Dill Potato Salad is a light, vibrant twist on a classic, made with tender potatoes and a rich, tangy dressing free of seed oils and mayo. Fresh dill adds the perfect herby flavour, making it a refreshing side dish for any occasion.
Ingredients
750 grams White Potatoes
2 tbsp Fresh Dill, chopped
1/2 Brown Onion, finely chopped
1/2 tsp Celtic Sea Salt
- Vegan Mayonnaise
1/4 cup Avocado Oil
1/4 cup Aquafaba
1/2 tsp Celtic Sea Salt
1 tsp Dijon Mustard
1 tsp Apple Cider Vinegar
1 tsp Lemon Juice
1-2 tbsp Vegan Yoghurt (optional)
Directions
- Place chopped potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes. Drain and let them cool slightly before cutting into bite-sized pieces.
- In a small bowl or jug, combine the chickpea liquid (aquafaba), avocado oil, mustard, lemon juice, apple cider vinegar, and salt. Blend with an immersion blender until the mixture emulsifies and becomes creamy. Be careful moving the stick blender up too quickly as this can cause the mixture to split. Taste and adjust seasoning if needed. At this point you may also like to add 1-2 tablespoons of vegan yoghurt.
- Finely chop fresh dill and any additional herbs you like (such as parsley or chives). Dice brown onion for a pop of flavour, and set them aside.
- In a large mixing bowl, add the cooked potatoes, chopped herbs, and onions. Pour the creamy dressing over the top and gently toss to coat everything evenly.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavours to meld. Before serving, give the salad a gentle toss, taste for seasoning, and garnish with extra dill or a sprinkle of fresh cracked pepper.
