Dill "Pickle" Potato Salad
Original and different riff on the classic. This one is mayo free, egg free and vegan. It's allergy friendly and easy to make. You will love the "quick pickled" cucumbers and onions and the sweet and tangy mustard, vinegar and dill dressing.
Ingredients
- 2 pounds yukon gold potatoes
- 1 large english cucumber sliced thin
- ½ red onion sliced thin according to your preference
- ½ lemon squeezed
- 2 tbsp white vinegar
- 2 tbsp dijon mustard
- 2 tbsp maple syrup
- 2 tbsp olive oil
- ¼ tsp salt
- 2 tbsp dill chopped
- 2 green onions chopped white and green parts
Instructions
- First boil the potatoes. Add them to a pot whole, with skins on and boil until fork tender. This can take 15-30 minutes depending on how large the potatoes are. Pro tip: put the larger potatoes on the bottom and small on top then cover with water and boil. Once tender, drain water and let cool until ok to touch without getting burned. Cut in bite sized pieces. Reserve until last step.
- Make the dressing by combining vinegar, dijon mustard, maple syrup, olive oil, dill, salt and green onions in a small bowl and whisking.
- To a large bowl add the cucumbers and red onion. Add ½ the dressing and toss. Then add the potatoes, the rest of the dressing, a pinch of salt and black pepper and half a lemon juiced. Toss until well combined.
- This salad is good for up to 4 days as the cucumbers and onions get more pickled with time!
Nutrition
Calories: 234kcalCarbohydrates: 42gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 197mgPotassium: 925mgFiber: 5gSugar: 8gVitamin A: 134IUVitamin C: 45mgCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!