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Cheezy Dill Vegan Potato Salad for Labor Day

Cheezy Dill Vegan Potato Salad for Labor Day

By Kathypatalsky

This Cheezy Dill Potato Salad is perfect for Labor Day feasting! I’m in love with this unique recipe which combines fluffy mashed potatoes with a chunky potato salad. Call it “mashed” potato salad. There’s nothing mushy or ‘soggy’ about this flavor-infused recipe. This salad packs a flavor punch: savory “cheeze”, zesty lemon, buttery accents, bold sweet dill, crunchified celery all wrapped around the beloved main ingredient: the white potato. The dill is strong, yet the warm cheeziness mellows everything out into a fuzzy daydream of potato salad bliss. And this recipe is incredibly light in comparison to a traditional creamy, high fat potato salad. More than a few reasons to try this recipe!.

Beat the Sog. I hate soggy potato salad. Mushy potatoes just make me cranky. So I adore how dry and tasty this salad is. Moisture can sometimes drown out the flavor of a potato salad, pasta salad or anything really. So by making this potato salad “dry” you are dialing up the intensity of the flavor. It’s mashed potatoes meets potato salad.

I add in a nice portion of crunchy veggies to lend even more texture complexity.

If you’re looking for a savory-delicious, herb-infused, totally guilt-free potato salad this Labor Day, give this recipe a try.

Cheezy Dill Vegan Potato Salad

vegan, makes 8 cups


Bowl 1:

  • 6 cups potatoes, cubed and boiled (just tender enough – do not over boil)
  • 1 cup nutritional yeast
  • 3 Tbsp vegan butter, melted
  • 1/4 cup olive oil
  • 1/2 cup lemon juice

Bowl 2:

  • 1 1/4 cups celery, thinly sliced
  • 1/2 cup sweet onion, diced
  • 3/4 cup fresh dill, chopped
  • 1/2 tsp fine black pepper
  • salt to taste

To Make:

1. Boil and drained cubes potatoes.

2. Add all ingredients to a bowl 1 and bowl 2. Mix well. Then fold the two bowls together.

3. Fold and mix well until all flavors blend together. I like to actually mush up a few of the potatoes to thicken the overall texture.

4. Serve warm or chill in fridge. You can also re-heat these potatoes by sauteing – almost as you would hash browns – yum.