Potato Salad with Creamy Dill Vinaigrette

Potato salad is a summer classic in the midwest. Backyard or beach dinners always include grilled vegan sausages, sauteed corn, and potato salad, and a fruit pie. What kind of potato salad do you like? With or with mayonnaise? Red potato or Yukon? I grew up loving a mustard potato salad but my tastes have evolved! Our Yukon potato salad features dill. It’s one of my favorite herbs. Dill adds a bright and fresh flavor to potato salad, cucumber sandwiches, or cranberry dill dip.

Potato Salad with Creamy Dill Vinaigrette

Cook the potatoes – Wash the potatoes but don’t peel them. Place in a large pot and cover with a least one inch of water. Generously salt the water. Bring to a boil and cook for 15-17 minutes, depending on the size of your potatoes. Test with a fork or skewer for doneness. Drain in a colander. Let cool until you are able to handle the potatoes. Peel and slice into ¼” slices. Place in a large bowl. Add the sliced celery and scallions.

Make the vinaigrette – Place all of the vinaigrette ingredients in a high-speed blender and process for one minute until smooth. Pour over the potatoes and gently fold the dressing into the potatoes using a spatula. Chill at least 2 hours. Garnish with fresh dill and a drizzle of olive oil. 

serves 8


  • 2 lbs Yukon gold potatoes
  • 2 stalks of celery, thinly sliced on a diagonal
  • 2 scallions, white and green parts, thinly sliced


  • ½ cup of olive oil
  • the juice of one lemon
  • 2 tbsp rice wine vinegar
  • 2 tbsp raw cashews
  • 2 tbsp fresh dill fronds
  • 1 tsp maple cream or syrup
  • 1 tsp Dijon mustard
  • 1 tsp sea salt
  • ½ tsp freshly ground pepper


  • fresh dill fronds
  • a drizzle of olive oil