Potato salad is a summer staple. My father goes nuts for this one, and swears it is better than any non-vegan one he has ever eaten. the fresh dill gives it a nice fresh flavour that rings in summer vibes.  Dill has cool compounds called monoterpenes, these compounds help to initiate detoxification and anti-inflammatory, antibacterial and antiviral processes in our bodies, making them a great addition, not only for its taste.

I personally think the other key component of my potato dill salad, is the addition of sweet baby gerkins, and gerkin pickling juice to the otherwise savoury dish!

Potato Salad 2


  • 3 cups Russet potato, peeled, diced and boiled.
  • 1/2 c. celery, chopped finely
  • 1/3 c. sweet onion, chopped finely
  • 1/3 c. sweet gerkin pickles, chopped finely
  • 1/4 c. dill pickles,  chopped finely
  • 1/4 c. pumpkin seeds


  • 1 1/4 c. Veganaise
  • 1 tbsp. lemon juice
  • 1 tbsp. sweet gerkin pickle juice
  • 1 tbsp maple syrup
  • 2 tbsp. dried dill
  • 1 tbsp. fresh dill, chopped finely
  • 1 tbsp. dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. fresh cracked pepper
  • Green onion, dill, paprika to garnish (*optional)

Potato Salad


  1. Cool boiled potatoes, while preparing other ingredients for salad
  2. Add all the sauce ingredients together a whisk well.
  3. Remove potatoes from fridge, and add remaining salad ingredients, mix in sauce and mash some of the potato to give a creamier texture, leaving chunks of potato for overall nicer consistency!

Bon Appetit!

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