Creamy Dill Potato Salad

Potato Salad makes everything okay again. This salad was one of the first meals I ate after transitioning into a GF/DF diet that gave me hope that food can taste good without dairy or bread. It’s hearty enough to be a meal and after ten years of eating GF/DF, we still eat this weekly in the late spring and summer months (although I’ve tweaked it over the years). It’s perfect for picnics, camping, BBQs with meat-eaters, and well…all the time actually. It’s vegan, paleo, plant-based, and best served chilled (although I often eat it slightly warm because I’m too impatient to wait for the potatoes to cool).

Just in case you didn’t think this recipe could sound any better, surprise!

It’s oil-free too!

The steamed potatoes, radishes, chives, and cashew-hemp dressing is highly nutritious and total medicine for the body.

Do you dream of finding good potato salad recipes? Or any potato recipes for that matter? Or is that just me? (Sometimes I wonder if I should’ve named this website “For the love of Potatoes”.)

Print Recipe

Creamy Dill Potato Salad

This potato salad is the best. It's got potatoes, radishes, and loads of fresh herbs enhanced with a creamy dressing made from cashews, hemp seeds, lemon, and raw garlic. There are so many nutritional benefits in this salad and it it's absolutely delicious. I make this weekly in the summer months.

Keyword: grain free, oil-free, picnic, potato, salad, summer, vegan

Servings: 3 people

Ingredients

For the Salad

• 6 – 8 yellow or red-skinned potatoes, cubed
• 2 bunches radishes, sliced in halves
• 1 cup chopped asparagus (optional)
• 1 cup parsley, chopped finely
• ½ cup chives, chopped finely

Dressing

• ¾ cup cashews (or one avocado for a nut-free option)
• ¼ cup hemp seeds
• ¾ cup water
• 1 lemon, juiced (about 3 Tablespoons)
• 1 clove garlic
• 1½ tsp dry dill
• ½ tsp Herbamare or Sea Salt (or to taste)

Directions

• Steam the potatoes until they are cooked through (approx. 25 mins on the stovetop or 12 mins in the pressure cooker) and then place outside to cool. (I like to spread mine out so they cool quicker.)
• While the potatoes are cooling. Prepare the rest of the salad.
• Slice radishes into halves and then into thick slices. (Optional, chop asparagus.) Add to your salad bowl.
• Finely chop the herbs. Add to your salad bowl. (I like to reserve some for a garnish.)
• For the dressing, blend all the ingredients on high. Depending on the amount of potatoes, sometimes I add more garlic, dill, and Herbamare. If you are going for a nut-free option, you can blend an avocado instead (although your dressing will be green).
• At this point, your potatoes should be cool. Add them to the salad and toss with the amount of dressing that you like. (If you have leftover dressing, it makes a fantastic dip!) Sprinkle with the reserved herbs. Enjoy!