Vegan Potato Salad with Dill Pickle Dressing

In this vegan potato salad dish, potatoes are tossed with crispy veggies like fennel and celery, herbs like dill and parsley, then topped with a light and tasty dill pickle vinaigrette dressing. This vegan potato salad is made without mayo.

Keeping it easy and delicious today. I enjoy pickles. I enjoy vinaigrette-dressed potato salads. Extreme quantities of dill? Another thing that I enjoy! Why not integrate all of those likes into one best dill pickle-dressed potato salad? I have great deals of vegan salad dishes for motivation if you remain in requirement.

I have actually been making a variation of this for a while, and now have a psychological block around potato salads that do not consist of pickles. There’s a remarkable caramelized onion potato salad in my cookbook that functions, you thought it, pickles! I likewise have a velvety dill pickle salad dish without potatoes! I understand what I like and I’m staying with it.

What sets my variation of vegan potato salad apart: we have actually sliced fennel and celery for crunch, great deals of sliced pickles, red onion, heavy hands of dill and parsley, and a great quantity of pickle salt water IN the dressing!

I enjoy having a container of this vegan potato salad on hand as a base for our work-from-home lunches. I get a huge spoonful and include a handful of greens, a drizzle of olive oil and some lemon (or some sort of dressing), some chickpeas or lentils and some additional veggies. Super simple and rewarding midday meal.

I normally simply mix up a shake for lunch. However if I have a salad like this on hand (which takes thirty minutes to make), I’ll spruce up a great plate. I’m believing I need to make salads like this regularly due to the fact that I simply can’t appear to stop briefly and really make a lunch most days. I like to keep going! I understand that a few of you will have the ability to relate.

Wanting you well from our corner of the world. Sending you a smile and a hug to keep going today!

Vegan Potato Salad with Dill Pickle Dressing

In this vegan potato salad dish, potatoes are tossed with crispy veggies like fennel and celery, herbs like dill and parsley, then topped with a light and tasty dill pickle vinaigrette dressing. This vegan potato salad is made without mayo.

PREPARATION TIME 20 minutes COOK TIME 15 minutes Resting Time 1 hr OVERALL TIME 1 hr 45 minutes

Course Salad, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright

Active Ingredients

Dill Pickle Dressing

• 2 tablespoons dill pickle salt water
• 1 tablespoon gewurztraminer vinegar
• 1 tablespoon rough mustard
• 1 clove garlic, carefully minced
• 5 tablespoons additional virgin olive oil
• sea salt and ground black pepper, to taste

Potato Salad

• 2 pounds mini potatoes
• 1/2 little red onion, very finely sliced
• 1 little(* )fennel bulb, very finely sliced 1
• stick celery, very finely sliced 1/2
• cup sliced dill pickles 1/4
• cup fresh dill, sliced 1/4
• cup flat leaf parsley, sliced Guidelines

Make the dressing. In a sealable container, integrate the pickle salt water, gewurztraminer vinegar, mustard, garlic, olive oil, salt, and pepper. Close the cover on the top and shake intensely. Inspect the dressing for spices and change if required. Reserve.

• Location the potatoes in a medium pan and cover them with cold water. Cover and position the pan on the range over medium-high heat and give a boil. As soon as boiling, get rid of the cover and lower the heat to a simmer. Prepare up until potatoes are just-tender, about 12-14 minutes. Drain pipes the potatoes and enable them to cool simply somewhat.
• Once the potatoes are cool enough to deal with (however preferably still warm), cut them into quarters and move to a big bowl. Put half of the dressing over the warm, cut potatoes, season them freely with salt and pepper, and toss to integrate. Let the gently dressed potatoes sit up until they are totally cool.
• Once the gently dressed potatoes are cool, include the red onion, fennel, celery, sliced dill pickles, fresh dill, parsley, the staying dressing, and more salt and pepper. Toss to integrate. Taste a few of the salad to look for spices and adapt to your choice (more pickle salt water, salt, pepper, dill and so on).
• This potato salad requires to sit for a minimum of an hour to establish flavour. Cover the dill pickle potato salad and let it being in the fridge for a minimum of an hour prior to serving, and approximately 5 days amount to.
• Notes

I utilized very crisp deli-style pickles that just include a bit of vinegar in the salt water (I believe they’re partly lactofermented? Where are my fermentation wizards?). I have actually made this with conventional dill pickles that are cost space temperature level too. All are excellent!

• If you do not like fennel, just omit it. You might include an additional sliced stick of celery or more sliced pickles if you like. Potato salad is quite versatile:-RRB-
• Whenever I’m including raw garlic to a non-blended dressing, I carefully grate it with my Microplane grater.
• Published in fall, gluten totally free, grain-free, nut totally free, fast, refined sugar-free, salad, salty, side meal, sour, spring, summertime, vegan, winter season

Program Conceal 11 remarks

Sherryn Adair

• Yay! It’s Farmer’s Market day! I understand what’s on MY list. Thanks for this.

  Reply Paula

• This is making me starving. I’m making it for supper. Thank you. I like your blog site and dishes. I can do this. I’m attempting to gradually change to vegetarian, or mainly vegetarian. Thanks for sharing.

  Reply Donna in Inwood

• This potato salad is super-wonderful! I made it to choose lunch today. Due to the fact that of specific food limitations, I can’t constantly consume your dishes, however this one works fine.

  I purchase my pickles at the farmers market and the person who offers them to me states that just one of his numerous ranges of pickles is really probiotic, due to the fact that the majority of what he offers has actually been warmed eventually in the preparation.

  So they might all be fermnented eventually, however few of them keep their probiotic quality by the time you consume them.

  I purchase the probiotic ones;–RRB-

  Reply Sarah

• This is the best potato salad I have actually ever had. It is chef’s kiss excellence. My only modifications were a shallot rather of red onion (required to utilize it up) and rice red wine vinegar due to the fact that I didn’t have gewurztraminer vinegar. Absolutely require to attempt this with some hot pickles next time.

  Reply Vegan4Life

• I enjoyed this dish!! Needed to make a couple of alternatives– more celery/no fennel, russet potatoes, and sweet onion. Definitely tasty. Can’t wait to make it once again as composed. Thanks!

  Reply Carol Schnaubelt

• This potato salad is tasty! Didn’t have fennel so secondhand celery & I may have tripled the quantity of dill pickles. 1/2 cup pickles to 2 pounds potatoes isn’t enough for me. I require the sour crunch with every bite! Thank you for your special dishes & smart words.

  Reply Molly

• 
  I made this tonight and it was impressive. I didn’t have time to let it cool however it was still tasty served warm. It made me think about summertime Barbeques. Want to bring this to a celebration this summertime!

  
  Reply Allison

• This looks remarkable! Can i make this with Yukon golds, sliced into bite size pieces?

  Reply Laura

  • Hi There Allison! Sliced up yukon gold potatoes would be excellent here.

    – L
    Reply Carolyn

• 
  So delicious. Roasted my potatoes and included some roasted cauliflower. Topped with crispy almonds to make it a meal! So excellent, thank you

  
  Reply Amanda

• 
  Really special and tasty potato salad!

  
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