Wednesday, June 6, 2012

Creamy Garlic and Dill Potato Salad

Summer is right around the corner and that means it'll be picnic season. It is right around this time of year when I start thinking about how to spice up my potato salad.  This year I've developed a picnic pleaser using So Good! Miso Mayo Garlic 'n' Dill mayonnaise alternative. Miso Mayo is this awesome vegan spread made of miso, tamari, herbs, and spices.  By using Miso Mayo instead of mayonnaise, you will be amazed at how delicious your potato salad will become. You are gonna love this salad. Just be sure to make it a few hours in advance as it takes a while for the potatoes to cool.

Creamy Garlic and Dill Potato Salad

  • 3 pounds petite Yukon gold potatoes
  • 2 stalks celery, chopped
  • 3/4 tsp sea salt
  • 1 cup So Good! Miso Mayo Garlic 'n' Dill mayonnaise alternative
  • 1/2 cup red onion, finely chopped (about 1/2 of a large onion)
  • 1 T apple cider vinegar
  • 1/2 lemon, juiced
  • 1 T Dijon mustard
  • Fresh dill for garnish (optional)


Put the potatoes in a large pot with enough water to cover them by about an inch. Bring the water to a boil. Cook until the potatoes are tender when pierced with a fork, about 30 minutes.

While they are cooking, cut the white parts off of the celery, then cut the stalks lengthwise. Cut across into 1/4 inch slices.


Mix the celery, salt, Miso Mayo, red onion, vinegar, lemon juice, and mustard in a large bowl.


When the potatoes are done, drain them in a colander, then return them to the uncovered pot off the stove. Cooling them in the warm pot will get rid of any excess water in the potatoes and that is what we want. Let them sit until they are room temperature. This will take a while.

When they are cool, cut the each potato in half, then cut each half into quarters. Add them to the bowl as you go while mixing them with the dressing. Be sure to coat all of the potatoes with the dressing. Keep covered at room temperature until ready to serve.


Serve with dill garnish or chop up some dill and sprinkle on top.

The soft potatoes paired with the fresh celery and onion and coated with the Miso Mayo is a great combination. Enjoy!


  1. I normally put a big slug of miso in the mayonnaise in my potato salad - doing away with the mayonnaise altogether is a new frontier! Going to have to give this one a try, especially with the dill

  2. Looks delicious! I haven't tried Miso Mayo yet--see it all the time, but I just haven't given it a try. I'll have to now--thanks!