Vegan Dill Potato Salad

What to Bring to Your Labor Day Weekend Cookout


I am not a big fan of potato salad, all the mayo and weird coloring….until now.  I love this recipe, no mayo or nastiness to deal with, just good fresh ingredients.  This recipe is super quick and easy for any cookout or just for a side dish for your dinner.  It’s best when made with fresh dill, so more of a summer treat and best at room temperature, not cold.  Enjoy!

What you Need 


2 1/2 lbs red or yellow potatoes, cooked and diced (peeling optional…I leave mine on)

1 small bunch green onions, chopped

3 celery stalks, chopped

3 T white wine vinegar

1 T maple syrup

2 T horseradish

1/3 cup olive oil

1 big handful of fresh dill about 1/2 cup add more to your liking (if using dry only 1 tsp will do)

salt and pepper to taste

What to Do 

Cook potatoes in salted boiling water until fork tender (don’t over cook unless you want mushy potato salad).  Once a fork goes easily in, drain and let cool enough to handle.  Chop when cooled. Chop onions and celery while potatoes are cooking, combine with chopped potatoes when done.



IMG_0195Finely chop your dill. Combine dill, vinegar, maple syrup, horseradish, olive oil salt and pepper in a small bowl and whisk until well combined.


Pour concoction over veggies and stir to fully coat.  Viola you are done! Ready to eat right then and there, great the next day but let stand until room temperature before serving.


You’ll be the hit of the cookout.  Enjoy and have a nice Labor Day!



Categories: Eat & Drink

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