Southern Dill Potato Salad Recipe

Red potatoes: These form the base of the salad, offering a hearty and satisfying texture.

Vegan mayonnaise: Provides a creamy and rich consistency without any animal products.

Dijon mustard: Adds a tangy and slightly spicy flavor to the salad.

Apple cider vinegar: Brings a touch of acidity to balance the creaminess.

Celery: Adds a crunchy texture and fresh flavor.

Red onion: Offers a mild, sweet, and slightly sharp taste.

Fresh dill: Infuses the salad with a bright and herby flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth.

When boiling the potatoes, make sure to start them in cold, salted water and bring them to a boil gradually. This ensures even cooking and prevents the potatoes from becoming mushy on the outside while remaining undercooked inside. After boiling, drain them well and spread them out on a baking sheet to cool quickly and evenly, which helps maintain their texture when mixed with the vegan mayonnaise and other ingredients.

• Red potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a creamy texture and mild flavor that works well in potato salads.

• Vegan mayonnaise - Substitute with mashed avocado: Mashed avocado provides a creamy texture and healthy fats, making it a nutritious alternative.

• Dijon mustard - Substitute with whole grain mustard: Whole grain mustard adds a similar tangy flavor with a bit more texture.

• Apple cider vinegar - Substitute with lemon juice: Lemon juice offers a bright, acidic flavor that complements the other ingredients.

• Chopped celery - Substitute with chopped cucumber: Chopped cucumber adds a refreshing crunch and mild flavor.

• Finely chopped red onion - Substitute with finely chopped green onions: Green onions provide a milder onion flavor and a pop of color.

• Chopped fresh dill - Substitute with chopped fresh parsley: Fresh parsley offers a bright, herbaceous flavor that pairs well with the other ingredients.

• Salt - Substitute with sea salt: Sea salt has a cleaner taste and can enhance the flavors of the other ingredients.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the salad.

• Ensure the potato salad is completely cooled before storing. This prevents condensation, which can make the salad watery.

• Transfer the potato salad to an airtight container. This helps maintain freshness and prevents the absorption of other odors from the refrigerator.

• Store the container in the refrigerator. The potato salad will stay fresh for up to 3-5 days.

• For longer storage, consider freezing. However, note that the texture of the potatoes and vegan mayonnaise might change upon thawing.

• To freeze, place the potato salad in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date. This helps you keep track of how long the potato salad has been stored.

• When ready to use, thaw the potato salad in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• After thawing, give the potato salad a good stir. You may need to add a bit more vegan mayonnaise or dijon mustard to restore its creamy texture.

• Always check for any off smells or changes in texture before consuming. If in doubt, it’s better to err on the side of caution and discard.

• Gently warm the potato salad in a skillet over low heat. Stir occasionally to ensure even heating and prevent sticking. This method helps maintain the texture of the potatoes and the crunch of the celery.

• Use a microwave-safe dish to reheat the potato salad. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until warmed through.

• Preheat your oven to 350°F (175°C). Spread the potato salad evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through.

• For a quick and easy method, place the potato salad in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir occasionally until the salad is warmed to your liking. This gentle method helps preserve the flavors and textures.

• If you prefer a slightly crispy texture, spread the potato salad on a baking sheet and broil on low for a few minutes. Keep a close eye to avoid burning, and stir halfway through for even crisping.

• Large pot: Used to boil the potatoes until they are tender.

• Colander: Used to drain the boiled potatoes.

• Large mixing bowl: Used to combine the vegan mayonnaise, dijon mustard, and apple cider vinegar, and later to mix in the potatoes and other ingredients.

• Measuring cups: Used to measure out the vegan mayonnaise and chopped celery.

• Measuring spoons: Used to measure the dijon mustard and apple cider vinegar.

• Knife: Used to chop the potatoes, celery, red onion, and fresh dill.

• Cutting board: Used as a surface for chopping the vegetables and herbs.

• Wooden spoon: Used to mix the ingredients together in the large mixing bowl.

• Refrigerator: Used to chill the potato salad for at least 1 hour before serving.

Pre-cook potatoes: Boil potatoes in advance and store them in the fridge. This way, they are ready to mix when you need them.

Use pre-chopped veggies: Buy pre-chopped celery and red onion to save chopping time.

Mix dressing ahead: Combine vegan mayonnaise, dijon mustard, and apple cider vinegar the night before.

Chill quickly: Spread the potato salad on a baking sheet to cool it faster before refrigerating.