Ingredients
Potatoes (Yukon Gold or Red), peeled and cubed – 3 lbs
Fresh dill, chopped – 1/4 cup
Mayonnaise (oil-free/vegan) – 2 cups
Vegan sour cream (almond or coconut-based) – 1/2 cup
Non-dairy buttermilk substitute – 1/2 cup
Green onions, sliced – 1 cup
Pickle relish, chopped – 1/4 cup
Vinegar or lemon juice – 1 tablespoon
Salt – 1 teaspoon
Ground black pepper – 1/2 teaspoon
Instructions
Bring a large pot of salted water to a boil. Add cubed potatoes and cook 10-15 minutes until tender. Drain and cool to room temperature.
In a mixing bowl, combine mayonnaise, vegan sour cream, non-dairy buttermilk, vinegar/lemon juice, salt, and pepper. Whisk until smooth.
Add cooled potatoes, green onions, dill, and relish to the dressing. Gently toss to coat evenly.
Cover and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled with additional pepper to taste.
Notes
Use fresh dill for maximum flavor intensity. For a crunchier texture, add relish just before serving. Best served or stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Category: Summer Desserts
- Method: Boiling, Chilling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg