Creamy Mustard Dill Potato Salad

Looking for a unique twist on classic potato salad? Try our creamy mustard dill version, packed with fresh herbs and a creamy dressing. Get the recipe here.

📝 Ingredients

• 2.2 lb baby potatoes (1 kg, skin on or skin off is up to you)
• 1 cup vegan mayonaise
• 1/3 cup red onions (finely diced)
• 1 tbsp whole-grain mustard
• 1 clove garlic (minced)
• 1/4 cup fresh dill (stem removed, roughly chopped)
• 1 tsp sea salt
• 1/4 tsp black pepper

👨‍🍳 Instructions

1. 1Wash the potatoes under cold running water and scrub each one by hand or with the use of a brush. This will get rid of the dirt that’s stuck to the potatoes. Place the potatoes in a large pot with a lid. Fill it with water until the potatoes are covered and bring it to a rolling boil. Cover and boil for 30 minutes to 40 minutes or until the potatoes are tender. You can check this by piercing the potato with a knife. If it goes through easily it is ready.
2. 2Drain the potatoes into a colander after cooking and keep them in the fridge to cool for about 20 minutes. Letting the excess water drip off.
3. 3After the potatoes are cool, make sure they are dry, cut them into quarters (or your desired bite size), and place them into a bog bowl. In a bowl, mix your mayo, garlic, chopped onions, and whole-grain mustard, and sprinkle the dill around as well. Stir until well combined and season with salt and pepper to taste. Set aside.
4. 4Pour the dressing over the potatoes. Then mix them with a wooden spatula, being careful not to crush or mash any of the potatoes. Make sure they are coated evenly. Chill in the fridge for 1 hour before serving. Enjoy! (*Note)