Light and Creamy Dill Potato Salad

I didn’t grow up with creamy potato salad, and generally don’t care much for it, but the fresh dill in this recipe sounded so good, that I decided to try it.  For my vegan mayonnaise I used Nasoya:  Dijon Style Nayonaise–primarily because we didn’t have enough of the plain veganaise.  It actually worked out well.  I liked the extra mustard in the recipe and it complimented the dill beautifully.  I think I will be using it in the future.  I also didn’t add the celery–just not a raw celery fan…the crunch of it doesn’t do anything for me.  I imagine it would be good though.Image


  • 6 potatoes, chopped into small chunks
  • water for boiling
  • salt and pepper to taste
  • 2 stalks celery, diced
  • 1 cup mayonnaise or vegan mayonnaise
  • 1/4 cup chopped fresh dill
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 2 tbsp dijon mustard


Boil the potatoes in water just until tender. Drain and allow to cool.

Whisk together the remaining ingredients in a large bowl. Add the cooled potatoes and toss to coat. Serve chilled.


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