Creamy Dill Potato Salad
Potato salad is one of my favorite BBQ sides and knew I had to come up with a recipe for the blog. One of the best potato salads I’ve ever had was at the Reverie food truck in Minneapolis, Minnesota. They use a creamy dill base and make it smoky with the added twist of artichoke hearts. The combo of all these ingredients creates a salad that is a fun twist to the traditional salad. This is my homage to the OG recipe and I hope it does them well.
I am not a big fan of mustard based potato salads and that was another appeal to this recipe. It pairs perfectly with anything you make, and no one can tell it’s vegan! Super easy to make and minimal ingredients means this is the best dish for entertaining or a potluck. You can make this a couple days in advance if needed and the flavor will only get better with time.
Have you ever had their potato salad? What did you think of adding the artichoke hearts? Let me know in the comments below.
Thanks for reading,
Jessica
Creamy Dill Potato Salad
Ingredients
- 3 pounds potatoes (I like red or gold potatoes but used russet this time)
- 1 ½ cups celery, diced
- 1 can artichoke hearts, diced into cubes
- 3 TBSP chives, finely diced
- 4 TBSP fresh dill, minced
- ¾-1 cup vegan mayo (I like Follow Your Heart)
- 1 ½ TSP Liquid smoke
- 2 TBSP lemon juice
- ¼ TSP Trader Joe’s Smoky BBQ coconut aminos (optional)
Instructions
- Boil potatoes until tender, about 15-20 minutes.
- Mix all dressing ingredients in a large bowl and set aside.
- Let cool and cut into bite sized pieces.
- Add cooled potatoes to dressing mixture and gently toss everything together.
- Refrigerate for at least an hour before serving, overnight is best for full flavor.
- Good for a week in a sealed container in the fridge.
