This Cheezy Dill Potato Salad is perfect for Labor Day feasting! I’m in love with this unique recipe which combines fluffy mashed potatoes with a chunky potato salad. Call it “mashed” potato salad. There’s nothing mushy or ‘soggy’ about this flavor-infused recipe. This salad packs a flavor punch: savory “cheeze”, zesty lemon, buttery accents, bold sweet dill, crunchified celery all wrapped around the beloved main ingredient: the white potato. The dill is strong, yet the warm cheeziness mellows everything out into a fuzzy daydream of potato salad bliss. And this recipe is incredibly light in comparison to a traditional creamy, high fat potato salad. More than a few reasons to try this recipe!..
Beat the Sog. I hate soggy potato salad. Mushy potatoes just make me cranky. So I adore how dry and tasty this salad is. Moisture can sometimes drown out the flavor of a potato salad, pasta salad or anything really. So by making this potato salad “dry” you are dialing up the intensity of the flavor. It’s mashed potatoes meets potato salad.
I add in a nice portion of crunchy veggies to lend even more texture complexity.
If you’re looking for a savory-delicious, herb-infused, totally guilt-free potato salad this Labor Day, give this recipe a try..
Cheezy Dill Vegan Potato Salad
vegan, makes 8 cups
6 cups potatoes, cubed and boiled (just tender enough – do not over boil)
1 cup nutritional yeast
3 Tbsp vegan butter, melted
1/4 cup olive oil
1/2 cup lemon juice
1 1/4 cups celery, thinly sliced
1/2 cup sweet onion, diced
3/4 cup fresh dill, chopped
1/2 tsp fine black pepper
salt to taste
1. Boil and drained cubes potatoes.
2. Add all ingredients to a bowl 1 and bowl 2. Mix well. Then fold the two bowls together.
3. Fold and mix well until all flavors blend together. I like to actually mush up a few of the potatoes to thicken the overall texture.
4. Serve warm or chill in fridge. You can also re-heat these potatoes by sauteing – almost as you would hash browns – yum.
Happy Labor Day!