Go Back

Dijon Dill Potato Salad

1 Grain | 3 oz Veg | 1/2 Fat
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Katie's Conscious Kitchen



  • 1 lb yellow or red potatoes


  • 1/2 cup celery, finely chopped 4 oz
  • 1/2 cup red pepper, finely chopped 4 oz
  • 1/2 cup red onion, finely chopped 4 oz


  • 2 Tbsp 2 Tbsp mayonnaise (I use vegan mayo) 1 oz


  • 1 Tbsp white vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp minced dill pickle or relish
  • 1/2 tsp dried dill
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2-3 sliced green onions
  • Salt and pepper to taste


  • Cut the potatoes into bite-sized pieces. Bring a large pot of water to a boil, and reduce to a simmer. Cook until fork tender, about 15 - 20 minutes, depending on the size of the pieces.
  • Drain into a colander, cover with a clean dish towel, and let cool completely. I sometimes do this step the night before and refrigerate them overnight. To cool them quicker, I throw the freshly boiled potatoes into the freezer for 20 minutes.
  • To assemble the salad, toss the cold potatoes with the rest of the ingredients and chill until ready to serve.