Go Back

Lemon Dill Potato Salad

Creamy and zesty elevated potato salad made with roasted potatoes, fresh dill, crunchy veggies, vegan mayonnaise, and lentils!
PRINT
Prep Time:25 minutes
Cook Time:40 minutes
Servings: 4

Ingredients

  • 500 grams gold potatoes**1 cleaned and cut into 1-inch pieces
  • 1 tbsp olive oil
  • 2 carrots thinly sliced
  • 2 celery thinly sliced
  • ½ cup cherry tomatoes halved
  • ¾ cup cooked lentils
  • 4 sprigs fresh dill chopped
  • handful of parsley chopped, optional
  • salt and pepper to taste

Quick Pickled Onions

  • ½ small red onion thinly sliced
  • ⅛ tsp salt
  • ½ lemon juiced

Crunchy Cucumbers

  • 2 Japanese or Persian cucumbers thinly sliced
  • ¼ tsp salt

Mayo Dressing

  • ⅓ cup vegan mayonnaise**2
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard

Instructions

  • Preheat oven to 425°F/215°C. Line a baking sheet with parchment paper.
  • Boil potatoes: Add potato cubes to a pot of water with a few pinches of salt and bring to a boil. Cook until you can easily pierce a potato with a fork, about 8-10 minutes. Drain and let the potatoes dry for about 5 minutes.
  • Roast potatoes: Toss potatoes with olive oil and spread out on prepared baking sheet. Roast for 25 minutes.
  • Par-cook carrots and celery: Remove the baking sheet from the oven and push the potatoes to one side. Add sliced carrots and celery and return to oven for 5 minutes. Set aside to cool.
  • Make pickled onions: Place thinly sliced onions, salt, and lemon juice in a bowl and toss to coat the onions. Set aside for at least 10 minutes.
  • Salt cucumbers: Place thinly sliced cucumbers in a bowl and mix with salt. Set aside for 10 minutes to draw the water out of the cucumbers. Gently squeeze excess water out of the cucumbers.
  • Make dressing: Whisk together vegan mayonnaise, lemon juice, and mustard.
  • Toss salad: In a large mixing bowl, combine cherry tomatoes, lentils, dill, parsley, cucumbers, potatoes, carrots, celery, and pickled onions (you can add the pickling liquid as well). Pour dressing over and toss until well combined. Taste and add salt, pepper, or lemon juice as desired.

Notes

1) You can also use red potatoes or baby potatoes. I don't recommend russet potatoes unless it's all you have, since these will fall apart more easily in the salad. I like to leave the skins on the potatoes for extra texture, but you can peel them if you want. If leaving the skins on, be sure to scrub your potatoes really well!
2) I use my vegan kewpie mayo, but you can use whatever mayo you like.