Add potatoes to a large pot with cold water. Boil 20-30 mins and rinse under cold water. Peel them.

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Peel and chop them into bite-size chunks. Drizzle vinegar on the warm potato chunks, toss, and set aside to cool.

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To a small bowl, add vegan mayo, Greek yogurt, apple cider vinegar, mustard, salt, black pepper and fresh dill (chopped).

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To a large bowl, add potatoes, celery (chopped), radishes (thinly sliced),  onion (chopped), pickles (chopped), and dressing.

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Toss until well combined. Taste and adjust for salt.

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You can serve it immediately or let it chill for at least 1 hour for the best flavor and texture.

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Optionally, sprinkle with ½ teaspoon smoked paprika

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Serve with grilled protein, such as plant-based sausages and patties.

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DILL POTATO SALAD

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Fresh dill is stirred into a creamy mayonnaise and yogurt dressing, making you savor every bite of this comforting summer salad.

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