Potatoes! 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
- 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
Mix potatoes, mayo, dill, onion powder, seasoning salt, vinegar
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.
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!