This dairy free potato salad is the perfect side dish for a backyard barbecue or summer gathering! It's healthy, easy to make, creamy, and tastes just like traditional potato salad.
0 Cut potatoes into 1-inch cubes. To a large pot, add cubed potatoes, cold water (enough so that the potatoes are covered completely by 1 1/2 inches), and salt. Over high heat, bring to a boil and let cook for 15-20 minutes, or until potatoes are just fork tender. Drain potatoes and let cool until no longer hot to touch.
1 To create the dressing, mix together the mayonnaise, pickle relish or chopped dill pickles, dijon mustard, apple cider vinegar, diced sweet onion, diced celery, celery seed, paprika, salt, and pepper in a large bowl.
2 Add cooled potatoes to the dressing and mix gently to until coated evenly.
3 Sprinkle with paprika and fresh dill for garnish before serving. Serve immediately or store in the fridge for up to 5 days. Enjoy!
