Ingredients
Units
Scale
- 2 pounds diced potatoes
- 2 ribs chopped celery
- 1 cup sliced radishes
- 1 diced red onion
- 1/2 cup chopped dill pickles
- 3 tablespoons chopped fresh dill
- 1/2 cup vegan mayo
- 1/2 cup Greek yogurt
- 3 tablespoons apple cider vinegar
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons smoked paprika (for garnish)
Instructions
- Boil the potatoes. Place the potatoes in a large pot, cover with cold water, add 2 teaspoons of salt, and bring to a boil. Cook until fork-tender, about 20-30 minutes. Drain and let cool slightly.
- Prepare the vegetables. While the potatoes cool, wash and chop the celery, radishes, and red onion. Peel the potatoes if desired and cut them into bite-sized chunks, drizzle with 1 tablespoon of apple cider vinegar, and set aside.
- Make the dressing. In a small bowl, whisk together the vegan mayo, Greek yogurt, apple cider vinegar, mustard, salt, black pepper, and fresh dill.
- Combine and toss. In a large bowl, combine the cooled potatoes, celery, radishes, red onion, and dill pickles. Add the dressing and toss gently until everything is well coated.
- Chill and serve. Let the salad chill in the refrigerator for at least 1 hour before serving. Sprinkle with smoked paprika just before serving.
Notes
Let it chill for an hour for flavors to meld. Consider using sour cream instead of Greek yogurt for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg