Ingredients

The following ingredients have 4 Servings
  • 2.5 pounds Yukon gold potatoes (approximately 15 potatoes)
  • 1 red onion (finely diced)
  • ¾ cup regular mayonnaise or vegan mayo (I like Follow Your Heart's Soy-Free Vegenaise)
  • 6 tablespoons fresh dill weed (chopped)
  • ¼ cup regular plain yogurt or vegan yogurt (I like to use Forager Project's Cashew Milk Yogurt)
  • 2 tablespoons stoneground mustard (or any mustard of choice)
  • 1 tablespoon apple cider vinegar (or white vinegar)
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt or pink salt
  • ⅛ teaspoon celery seed

Instruction

  • Peel the potatoes, then slice into 1-inch pieces. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Boil potatoes for 20 minutes or until a fork pierces them easily. Drain, then set aside to cool a little while you prepare the dressing.
  • In a mixing bowl combine onion, mayo, dill, yogurt, mustard, vinegar, garlic powder, salt and celery seed. Whisk until smoothly combined.
  • Combine the potatoes and dressing, then gently fold together until the potatoes are well coated. Cover and place into the fridge to chill for 2 hours or until ready to serve.
  • Enjoy!