The Best Dill Potato Salad (Healthy + Vegan)

The Best Dill Potato Salad (Healthy + Vegan)

This is not your average potato salad. It is not loaded with mayonnaise, overpowered by mustard (although ground mustard is in here), or solely mixed with tahini as many cleaner potato salads are. I have to say it is the best potato salad that I have ever eaten! It’s got quite a bit of ingredients and requires a bit more work for a potato salad, but it really is worth it. If you want to skip anything, you could always skip the green beans, but they are nice in this.

The Best Dill Potato Salad (Healthy + Vegan)

Serves approximately 8 as a side

Ingredients

• 3 lb bag organic regular-sized (not baby) red potatoes, steamed
• large handful French green beans, blanched
• 5 radishes, thinly sliced into coins
• 1 jalapeno pepper, seeds removed and diced finely, it is not spicy with one
• 3/4 cup red onion, thinly sliced rings, separate the rings
• 1/2 cup fresh dill, roughly chopped

Dressing

• 1/3 cup tahini, stirred and/or sat out at room temp for a bit so it makes it easier to mix
• .5 oz (142 G) container Culina, plain & simple coconut yogurt – culina has a super thick consistency which is really good in this
• 1.5 tsp dry ground mustard, stirred in 1 tbsp. water to activate
• 3 garlic cloves, minced, use 2 if really large cloves
• 1 lemon, zested – just lightly do the yellow part, the white part is bitter
• 2 lemons, juiced
• 1 – 1 1/2 tsp sea salt, depending on salt preference
• 1/2 tsp fresh ground pepper
• 1 TBSP fresh dill, finely chopped
• 3 TBSP celery leaves, finely chopped

Notes: If you do not have ground mustard, you can substitute it for about 2 TBSP total of both Dijon and yellow mustard (I would do an equal mix). Since I have not actually tried this swap myself, maybe start with a little less, taste it, and then add in more if needed just so it doesn’t overpower the rest, but it should workout fine.

Instructions

1. Steam The Potatoes Any Preferred Method: Instant Pot Method – (My preferred method.) Place washed red potatoes with 1 cup of water over the trivet steamer rack for 13 minutes (leave small ones whole, cut larger ones in half or thirds), quick releasing right away. Check to see if they are done. You want them tender enough to get a fork in them easily, but not overly soft. If they need a minute more, just put the cover back on and press 1 minute, making sure to quick release right away again. You can also just put the lid back on for a bit and usually the steam left inside is enough to cook them slightly more.
2. ONCE THE POTATOES START COOKING, blanch the green beans. Boil a small pot of water on the stovetop and then add in the green beans to boil for about 2.5 minutes. Once done, add the beans to a bowl of ice water for 3-4 minutes. This stops them from cooking and keeps their bright green color. After this, drain them, and cut them into large pieces to eventually add to the potato salad.
3. ONCE YOU START THE GREEN BEANS, slice the radishes and red onions, dice the jalapeno, wash and measure out the dill, and chop the celery leaves.
4. MAKE THE DRESSING – Add all of the dressing ingredients to a large mixing bowl and stir well. You will add in the potatoes and everything else to this same bowl eventually. Add the coconut yogurt last so it stays in the fridge until the end.
5. ONCE THE POTATOES ARE STEAMED – Once done, add them to a colander to cool for about 7 minutes, but not until they are completely cooled. The dressing soaks in more when they are slightly warm. Cut them into semi-large chunks on a cutting board after the 7 minutes. Wait a few more minutes before you add them to the dressing once you cut them open. Note: You want to mix the potatoes when they are slightly warm, but you don’t want them so warm that they are really falling apart. You want the larger chunks to remain in tact.
6. Add the slightly warm potato chunks to the dressing and coat well.
7. Now sprinkle in the sliced onions, radishes, chopped green beans, jalapeno, and the rest of the dill. Be careful not to really mash down the potatoes, just fold everything in gently until well combined.
8. Serve and garnish with optional larger pieces of dill and additional salt & pepper if preferred. Enjoy it slightly warm now or refrigerate and enjoy cool.

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The Best Dill Potato Salad (Healthy + Vegan)

This is not your average potato salad. It is not loaded with mayonnaise, overpowered by mustard (although ground mustard is in here), or solely mixed with tahini as many cleaner potato salads are. I have to say it is the best potato salad that I have ever eaten! It's just a really fresh tasting potato salad that will please many! Make it for your next summer gathering or just make a batch for yourself!

Print Recipe Pin Recipe

Servings: 8

Course: Main Course, Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 lb bag organic regular-sized red potatoes steamed
• large handful French green beans blanched
• 5 radishes thinly sliced into coins
• 1 jalapeno pepper seeds removed
• 3/4 cup red onions rings thinly slice & separate the rings
• 1/2 cup fresh dill roughly chopped

DRESSING

• 1/3 cup tahini stirred and/or sat out at room temp for a bit so it makes it easier to mix
• .5 oz 142 G container Culina, plain & simple coconut yogurt
• 1.5 tsp dry ground mustard stirred in 1 tbsp. water to activate
• 3 garlic cloves minced, use 2 if really large cloves
• 1 lemon zested
• 2 lemons juiced
• 2 tsp sea salt start with 1 if prefer less salt
• 1/2 tsp fresh ground pepper
• 1 TBSP fresh dill finely chopped
• 3 TBSP celery leaves finely chopped

Method

 

1. Prep Some Ingredients: Wash and trim the ends of the green beans, slice the radishes and red onions, dice the jalapeno, wash and measure out the dill, chop the celery leaves, take out 1/3 cup tahini to let it sit at room temp, and wash the potatoes. NOTE – The stovetop method of steaming potatoes takes much longer as you need to bring it all to a simmer first before cooking for the 13-15 minutes. If you choose this method, you may want to start with #2 first. The instant pot method goes much quicker, so I like to prep these ingredients first.
2. Steam The Potatoes: Instant Pot Method – (My preferred method.) Place whole washed red potatoes with 1 cup of water over the trivet steamer rack for 11 minutes, quick releasing right away. Check to see if they are done. You want them tender enough to get a fork in them easily, but not overly soft. If they need a minute more, just put the cover back on and press 1 minute, making sure to quick release right away again. You can also just put the lid back on for a bit and usually the steam left inside is enough to cook them slightly more. Stovetop Method – Cut the large red potatoes into chunks first. Add them to a large saucepan and fill it with cold water, covering the potatoes about 1 inch. Bring it all to a good simmer first. Once brought to a simmer, continue at the good simmer for around 12-14 minutes more, checking for doneness often as stovetops/pan sizes vary. You want them tender enough to get a fork in them, but not overly soft where they are starting to fall apart.
3. ONCE THE POTATOES START COOKING, blanch the green beans. Boil a small pot of water on the stovetop and then add in the green beans to boil for about 2.5 minutes. Once done, add the beans to a bowl of ice water for 3-4 minutes. This stops them from cooking and keeps their bright green color. After this, drain them, and cut them into large pieces to eventually add to the potato salad.
4. ONCE YOU START THE GREEN BEANS, add all of the dressing ingredients to a large mixing bowl and stir well. You will add in the potatoes and everything else to this same bowl eventually.
5. ONCE THE POTATOES ARE STEAMED – Once done, add them to a colander to let cool for about 5-7 minutes, but not until they are completely cooled. The dressing soaks in more when they are slightly warm. If they are still whole from the instant pot method, cut them into semi-large chunks on a cutting board after they have cooled for 5-7 minutes. Wait a few more minutes before you add them to the dressing once you cut them open.
6. Add the slightly warm potato chunks to the dressing and coat well. Note: Even though you want to mix the potatoes when they are slightly warm, you don’t want them so warm that they are falling apart. You want the larger chunks to remain in tact.
7. Now sprinkle in the sliced onions, radishes, chopped green beans, jalapeno, and the rest of the dill. Be careful not to really mash down the potatoes, just fold everything in gently until well combined.
8. Serve and garnish with optional larger pieces of dill and additional salt & pepper if preferred. ENJOY!

Notes

Notes: I avoid bottled mustard on the norm due to the vinegar in it, but if you do not have ground mustard, you can substitute it for about 2 TBSP total of both Dijon and yellow mustard (I would do an equal mix). Since I have not actually tried this swap myself, maybe start with a little less, taste it, and then add in more if needed, just so it doesn’t overpower the rest, but it should workout fine.

 

Dairy-Free | Egg-Free | Vinegar- Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe

 

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