Dill Pickle Potato Salad (Mayo Free)
This isn't your average potato salad — it's a bold, herbaceous, vinegar-kissed celebration of flavor. Inspired by the vibrant, whole-food recipes of Betterfood Guru, this Dill Pickle Potato Salad ditches heavy mayo for a lighter, punchier dressing made with olive oil, vinegar, mustard, and a touch of natural sweetness.
Ingredients
- 2 pounds potatoes Yukon Gold or red, chopped into bite-sized pieces
- ½ red onion finely diced
- ½ cup dill pickles diced
- ½ cup cucumber diced
- 3 tablespoons fresh dill chopped
- 2 tablespoons capers drained
- 3 tablespoons apple cider vinegar
- 2 tablespoons whole grain or Dijon mustard
- 1 tablespoon date syrup or maple syrup
- ¼ cup olive oil
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
Boil the potatoes
- Scrub and chop your potatoes into bite-sized pieces. Boil until fork-tender but not mushy. Drain and let cool slightly.
Chop the mix-ins
- While the potatoes cook, dice your onion, cucumber, dill, and pickles. Keep everything roughly the same size for balanced bites.
Make the dressing
- In a large bowl, whisk together vinegar, mustard, date syrup, olive oil, and your seasonings. Taste and adjust — you want a balance of tangy, sweet, and salty.
Toss it all together
- Add the warm potatoes to the dressing, then fold in the chopped veggies, pickles, dill, and capers. Mix gently to coat everything evenly.
Season to taste
- Give it one final taste test. Add extra salt, pepper, or dill as needed. Chill for at least 30 minutes before serving.