Dill Potato Salad with Potato Mayo

Makes 6 servings

Being from the South, potato salad was definitely a comfort food for me, particularly in the summertime, so I was inspired to create the perfect potato salad for my Southern tastes, but with no mayo, eggs, sugar, or salt. Whether it’s for a cookout or a side dish for dinner, this potato salad is sure to please. Believe me when I say this Dill Potato Salad is to live for!

Potato Mayo Ingredients:

1 medium red potato, scrubbed and peeled

2 large Medjool dates, pitted

3 tablespoons apple cider vinegar, raw and unfiltered

1 tablespoon fresh lemon juice

2 tablespoon Dijon mustard

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon hemp seeds

1 tablespoon nutritional yeast

½ cup applesauce, unsweetened

Potato Salad Ingredients:

8 medium red potatoes, scrubbed

2 stalks celery, diced (about 1 cup)

½ tablespoon dried dill weed

2 tablespoons dried chives

1½ cups Potato Mayo

smoked paprika for garnish (optional)

fresh dill for garnish (optional)

Potato Mayo Dressing

  1. Fill a small saucepan with water. Roughly chop the potato and add it to a saucepan. Add enough water to cover the potatoes. Boil for 8-10 minutes until fork-tender. Drain.
  2. Add the drained potatoes and the remaining dressing ingredients to a high-speed blender. Blend until smooth. Set aside.

Potato Salad

  1. Cut the potatoes into large bite-sized pieces and add them to a large saucepan. Add enough water to cover the potatoes. Bring to a boil and cook for 10 minutes. Drain the potatoes in a colander and rinse under cold water until cool. Allow excess water to drain from the potatoes. Transfer the cooled potatoes to a large mixing bowl.
  2. Add the chopped celery, dill weed, chives, and Potato Mayo to the mixing bowl. Mix well. Place bowl, uncovered, in the fridge for a couple of hours to allow the flavors to blend and the sauce to thicken.
  3. Plate the potato salad and garnish with smoked paprika and fresh dill weed. Enjoy!