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–+ servings
vegan dill potato salad in a small white bowl

Vegan Dill Potato Salad

This vegan Dill Potato Salad is the perfect fresh side dish. It's packed with flavor and completely oil-free and gluten-free, too.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 232 kcal

Equipment

Ingredients
  

  • 3 lbs Yukon gold potatoes
  • 2 medium shallots, diced
  • 1 green onion
  • ½ cup Fresh dill minced
  • 1 tbsp dried dill
  • ½ cup Tahini dill dressing

Instructions
 

  1. Start by prepping your potatoes. You can leave the skin on or peel them, totally your preference. I leave the skin on just to save time. Wash and chop the potatoes to a uniform size.
  2. Place the potatoes in a large stock pot covered by about 2 inches of cold water. Bring the pot to a boil and let simmer until fork tender.
  3. Once the potatoes have cooked, drain them and place them on a baking sheet to cool.
  4. While the potatoes cool, chop the onions and dill, then mix the vegan dill tahini dressing by adding all ingredients into a large mixing bowl and stirring until a smooth consistency is reached.
  5. Once the potatoes are cool, pour the dressing overtop the potatoes and veggies, then stir until everything is evenly coated.
  6. Enjoy right away at room temp or refrigerate for 30 minutes to chill.

Notes

  • Not Vegan? Add shredded parmesan cheese to the dill tahini dressing. Top with diced pancetta or bacon.
  • Gluten-free? You are all set! This recipe is already gluten-free.
  • Want to mix it up? Add more veggies or use multiple colors of potatoes for this salad.

Nutrition

Serving: 1cupCalories: 232kcalCarbohydrates: 32gProtein: 4.2gFat: 1gSugar: 1.2g
Keyword dairy-free, easy, egg-free, gluten-free, nut-free, oil-free
Tried this recipe?Let us know how it was!