Potato Salad with Dill and Canned Potatoes

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If you want a refreshing and easy side dish, potato salad with dill and canned potatoes is a great choice. This dish combines creamy, flavorful ingredients with the convenience of canned potatoes, making meal prep a breeze. It’s perfect for picnics, barbecues, or just as a tasty addition to your dinner table.

You’ll love how simple it is to whip up, and the dill adds a unique twist that enhances the classic taste. Dive into this recipe, and impress your friends and family with a delightful salad that’s both quick and satisfying.

Tool Requirements

To make potato salad with dill using canned potatoes, you need a few basic tools.

Start with a cutting board and a sharp knife. You’ll use these to chop fresh ingredients like dill, onions, or anything else you want to add.

A mixing bowl is essential for combining everything. Choose one that’s large enough to hold all the potatoes and dressing.

You’ll also need a measuring cup for liquids and a tablespoon for spices. Accurate measurements help make sure your flavors are just right.

A spoon or spatula is great for mixing everything together without damaging the potatoes. Look for one that’s sturdy and easy to handle.

Finally, having a storage container is useful if you plan to make the salad ahead of time or want leftovers. Make sure it’s airtight to keep it fresh.

With these simple tools, you’re all set to whip up your tasty potato salad!

Preparing The Ingredients

Start by gathering all your ingredients. This makes it easier to prepare everything quickly. You’ll need:

• Canned potatoes
• Fresh dill
• Green onions
• Plant-based mayo
• Lemon juice
• Salt and pepper
• Garlic powder
• Paprika
• Mustard
• Chopped pickles or capers

Next, drain the canned potatoes. Rinse them under cold water. This helps reduce excess salt.

Chop the canned potatoes into bite-sized pieces. Smaller chunks make it easier to mix everything together.

Then, wash and chop fresh dill. Aim for about two tablespoons. This adds a nice flavor.

Next, slice green onions. Use both the white and green parts for a bit of crunch. You can add about three to four onions.

In a bowl, mix the chopped potatoes, dill, and green onions. For added flavor, sprinkle in some garlic powder and paprika to taste. You can also add a teaspoon of mustard for a bit of zing.

In another small bowl, combine plant-based mayo with lemon juice, salt, and pepper. Stir until smooth. Add a handful of chopped pickles or capers for a tangy element.

Once everything is ready, you’re set to combine the ingredients. Pour the dressing over the potato mixture and gently toss to coat. Chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Enjoy the process and get ready for a tasty dish!

Variations To Try

You can mix up your potato salad in fun ways. Here are some ideas to try.

• Add chopped celery for a nice crunch. It gives a fresh taste, and it’s easy to find.
• If you want some sweetness, try including diced pickles or sweet relish. They add a tangy flavor that balances well.
• Red onion or green onion can give your salad a slight bite. Just chop them finely and mix them in.
• For a touch of spice, use dijon mustard instead of regular mustard. It adds a different layer of flavor.
• Fresh herbs like parsley or chives can brighten the dish. Sprinkle them on top before serving for added freshness.
• You can also toss in chopped bell peppers. They add color and a sweet crunch.
• If you’re looking for protein, add chickpeas or tofu. They make the salad filling and nutritious.
• Experiment with different dressings too. You might find you love it with a splash of apple cider vinegar or a drizzle of olive oil.

Try these variations to find your favorite version. Enjoy your tasty creation!

Storage Tips

• Keep your potato salad in an airtight container. This helps it stay fresh longer and prevents it from absorbing other odors in the fridge.
• Store the salad in the refrigerator. It should be eaten within 3 to 5 days for the best taste and quality.
• If you want to keep it for a longer time, consider freezing it. Place the salad in a freezer-safe container but note that the texture may change when thawed.
• When you’re ready to eat leftovers, take out only what you need. This way, the remaining salad can stay fresh in the fridge.
• Before serving leftovers, give the salad a quick stir. This helps to redistribute the flavors that may have settled.
• If you notice any signs of spoilage, like a bad smell or unusual texture, throw it away. It’s better to be safe with food.

Potato Salad With Dill And Canned Potatoes

Are you looking for an easy canned potato salad with dill? This is the salad you're looking for! Serve this delicious salad as a vegan lunch or as a side dish during festive occasions. This is one of the best easy and healthy salad recipes you'll find.

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Prep Time 10 minutes mins

Unfreeze Time 1 hour hr

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 180 kcal

Ingredients

  

1x2x3x

• 2 cans of potatoes
• 2 tablespoons of fresh dill chopped
• 3-4 green onions sliced (both white and green parts)
• 1/2 cup of plant-based mayo
• 1 tablespoon of lemon juice
• Salt and pepper to taste
• Garlic powder to taste
• Paprika to taste
• 1 teaspoon of mustard
• 1/4 cup of chopped pickles or capers

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Instructions

 

• Drain canned potatoes and rinse under cold water to reduce excess salt.
• Chop canned potatoes into bite-sized pieces.
• Wash and chop fresh dill to get about 2 tablespoons.
• Slice 3-4 green onions, using both white and green parts.
• In a large bowl, mix chopped potatoes, dill, and green onions.
• Sprinkle garlic powder and paprika to taste over the potato mixture.
• Add 1 teaspoon of mustard to the mixture.
• In a small bowl, combine 1/2 cup of plant-based mayo with 1 tablespoon of lemon juice.
• Season mayo mixture with salt and pepper to taste.
• Add 1/4 cup of chopped pickles or capers to the mayo mixture and stir until smooth.
• Pour dressing over the potato mixture and gently toss to coat.
• Chill salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
• Serve and enjoy.

Nutrition

Calories: 180kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.