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Dill Potato Salad

IMG_2945Potatoes! Isn’t it amazing the multitude of ways that one can prepare a potato? Baked, roasted, boiled, sautéed, fried, grilled, warm, cold… the possibilities are endless. Potatoes are truly one of the most versatile foods.  Lately, we have been boiling a 5-pound bag of potatoes so we have them on hand and ready for a quick meal.

We have been known to whip up a batch of Deviled Potatoes and eat the entire batch for dinner with a salad.  Or whip up this Dill Potato Salad for lunch.  Having cooked and ready to eat potatoes on hand when it is 100 degrees has been a lifesaver.  I do believe that cooked potatoes will be a staple in our house.

Who doesn’t love a creamy, flavorful potato salad in the heat of summer?  That creamy goodness with the tang of a little vinegar are sure makes me smile.  This is a crowd pleaser, so don’t expect any leftovers if you take it to your next picnic or potluck!

Dill Potato Salad

Dill Potato Salad

Dill Potato Salad

(serves 2)


  • 6 cooked potatoes, chopped (red or golden work best)
  • 1/4 cup to 1/2 C mayo**, I add in tablespoons to get the desired creaminess
  • 2 tsp dill
  • 1/8 tsp onion powder
  • 1/4 tsp seasoning salt
  • 1 1/2 Tbsp white wine vinegar
  • Salt and pepper to taste


  1. Mix potatoes, mayo, dill, onion powder, seasoning salt, vinegar
  2. Salt and pepper to taste


**We have used prepared (store-bought) vegan mayo and the Mayo from the PlantPure Cookbook (which is oil-free). Both turn out delish - so it is your preference.

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g


Please snap a picture when you try this recipe and share it on social media #veginspiredfoodie   🙂  We hope you enjoy your dilly potato salad.  Check out the links below for more of our favorite potato recipes!




Deviled Potatoes

Potato Tacos (Meatless Monday – Week 3)


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