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Creamy No Mayo Dill Potato Salad

We took a vote and this one is hands-down a party favorite!


Creamy No Mayo Dill Potato Salad

Prep Time: 25 minutes

Cook Time: 10 minutes

Chill Time: Optional (recommended)

Serves: 6–8


Dressing

Ingredients

1 (15 oz) can Northern beans, well drained (do not rinse)

⅔ cup unsweetened oat milk

  • ⅓ cup raw cashews, soaked overnight or soaked in boiling water 30 minutes, then drained

  • 3 garlic cloves

  • 1 tbsp Dijon mustard

  • 1 tbsp fresh lemon juice

  • 2 tbsp apple cider vinegar

  • 1 tbsp white vinegar

  • 2 tbsp fresh dill, finely chopped

  • ½ tsp salt, or to taste

  • Black pepper, to taste

Directions

Add drained cashews to a high-speed blender and pulse until a smooth paste forms.

  1. Add all remaining ingredients except dill and blend until creamy.

  2. Stir in fresh dill.

  3. Taste and adjust seasoning as needed.

Make-ahead friendly: flavors deepen after a few hours and are even better the next day.


Potato Salad

Ingredients

• 18 oz petite Dutch potatoes, skins on, cut into 1-inch cubes

• 1 red bell pepper, finely chopped

• 1 medium sweet onion, finely chopped

• ¾ cup dill pickles, finely chopped

(Vlassic Oval Dill Pickles recommended—no artificial dyes)

• ½ cup celery, finely chopped

Directions

  1. Place potatoes in a pot and cover with water or vegetable broth.

  2. Bring to a boil, reduce heat, and cook about 10 minutes, until just fork-tender.

  3. Drain and allow potatoes to cool.

  4. In a large bowl, combine cooled potatoes, dressing, and remaining ingredients.

  5. Mix gently until evenly coated. Re-season with salt and pepper if needed.



Serving Tip:

Best served chilled. This salad tastes even better the next day as flavors meld. (edited) 


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