Dilly Potato Salad

This potato salad is super fresh and has tons of flavor from the dill, onions, and radish. It’s light on the mayo and packed full of vegetables, and is the perfect healthy side! Make this for your next barbeque or picnic! See you at the farmers market!

Servings: 6


  • 6 medium potatoes, cut into bite-size cubes
  • 1/2 cup mayonnaise or veganaise 
  • 1 tsp Dijon mustard
  • ⅓ cup fresh dill, finely chopped
  • 2 celery stalks, diced
  • 3 green onions or 1/4 onion, diced
  • 1 bunch radishes, leaves removed and thinly sliced
  • Splash of lemon juice or vinegar (optional)
  • Salt and black pepper

Place the diced potatoes in a large pot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Drain the potatoes in a colander and run under cold water to stop the cooking process. 

Once the potatoes are cooled, place them in a big bowl, then add all other ingredients. Toss gently until evenly combined. Taste and adjust flavors as needed.  Serve chilled

Shopping list

From the farmers market:
  • 6 medium potatoes
  • 1 bunch dill
  • 1 bunch green onions or 1 medium onion
  • 1 bunch radishes
  • 1 bunch celery
From your pantry:
  • Mayo
  • Dijon mustard
  • Salt and pepper
Thank you to our sponsor, Arizona Complete Health, for this fresh and healthy recipe.

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