Ingredients
Scale
- 2 pounds potatoes
- 2 ribs celery
- 1 cup radishes
- 1 chopped red onion
- ½ cup dill pickles
- 3 tablespoons fresh dill
- ½ cup vegan mayo
- ½ cup Greek yogurt
- 3 tablespoons apple cider vinegar
- 1 tablespoon mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons smoked paprika (for garnish)
Instructions
- Boil the potatoes in a large pot, covering them with cold water and adding salt. Cook until fork-tender, about 20 to 30 minutes. Drain and let cool.
- Prepare the vegetables by washing and chopping them, then drizzle the potatoes with apple cider vinegar.
- Make the dressing by whisking together vegan mayo, Greek yogurt, apple cider vinegar, mustard, salt, black pepper, and chopped dill.
- Combine the cooled potatoes with celery, radishes, onion, and dill pickles and pour the dressing over, tossing gently.
- Chill in the refrigerator for at least one hour before serving, garnished with smoked paprika.
Notes
For a lower-calorie version, substitute Greek yogurt for sour cream. Letting the salad chill enhances flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg