Bring this delicious dairy-free, vegan, gluten-free side dish to your next cookout. This Smoked Paprika Dill Potato Salad puts a smokey spin on traditional potato salad and is made healthier by using avocado in the creamy dressing!
I really like potato salad. It’s definitely one of those sides I double scoop at picnics because who doesn’t love creamy, carby goodness?! But the problem is- rarely is potato salad dairy and egg free- or even vegan… bummer, so today I’m bringing you a delicious vegan Smoked Paprika Dill Potato Salad that even the non-vegans will love (and can’t even tell the difference). Trust me, I held a little experiment at my dad’s 70th birthday pool party and it was completely gone 😉
Like other potato salad recipes, this one is just as simple, and actually has some really great healthy swaps! For instance… I cut the mayo in half and paired it with creamy avocado to give this potato salad a nutritional boost without losing that creaminess. I loaded up on the dill, which other than offering this potato salad a delicious flavor, actually has some health benefits such as its high content of antioxidants, anti-inflammatory properties, aiding in digestive health, and rich in vitamins and minerals like vitamin A, C, and manganese.
The avocado held up pretty well, I was afraid it would turn the potato salad either green or brown, haha- but I think when mixed in with the other dressing ingredients, particularly lemon juice, it didn’t do that. I chose to add smoked paprika to this potato salad to give it a little bit more of an exciting flavor profile- you know, spice things up a bit 😉 You can certainly leave it out if you prefer- but I did get compliments on the smokey paprika taste.
If you like unique potato salad recipes, be sure to check out this Green Bean Potato Salad too!
I did de-skin the potatoes, a rather tedious process, but if you prefer you can leave the skins on… another added health benefit. I just like when my potato salad is a bit “mushy” and some of the potatoes get smashed when mixing it all together- it makes it just a tad creamier in my opinion.
You may also add onion to this Smoked Paprika Dill Potato Salad if you desire, but I am not a huge fan of raw onions so I left them out. I did add a nice helping of celery to add that crisp crunch though. You can also add hard boiled egg- obviously not a vegan option but if you eat eggs, go for it! I made mind the night before, but you can certainly make this the same day, just be sure to give it at least an hour of chill time, a few hours is better.
- 3 lbs yellow/yukon gold potatoes
- 1 heaping cup celery, sliced
- 1/4 cup fresh dill, chopped
- 1/3 cup vegan mayo
- 1 avocado
- 1/2 teaspoon smoked paprika
- 1 teaspoon dijon mustard
- 1/2 lemon, juiced
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- Wash the potatoes and place them into a large pot. Cover the potatoes with water, making sure all of the potatoes are fully covered and boil on high for about 15-20 minutes, until the are soft when you poke them with a fork.
- Meanwhile, wash and slice the celery, and chop the dill.
- Drain the potatoes and rinse with cold water. Let them cool, then slice them into small chunks. You can choose to remove the skin or leave it on, I removed it. Place the potato wedges in a large bowl.
- Place the vegan mayo, avocado, paprika, dijon, lemon juice, salt, and pepper in a food processor/blender and blend until smooth. Pour the creamy dressing over the potatoes, add the celery and dill and stir to coat all of the potatoes well. You can choose to mash some of the potatoes too if you like your potato salad more "mushy".
- Cover and place in the fridge for at least an hour before serving. You may chill overnight. Add more salt and pepper to taste before serving if desired.