Instucrtopns 

1. Cook the Potatoes
   Place the baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 10–15 minutes or until fork-tender. Drain and let them cool completely.
   
   

2. Make the Dressing
   In a large bowl, whisk together the vegan mayo, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, paprika, dill pickle juice, and nutritional yeast until smooth and creamy.
   
   

3. Chop the Add-ins
   While the potatoes are cooling, finely dice the red onion, chop the pickles, and roughly chop the fresh dill.
   
   

4. Combine Everything
   Once the potatoes are cool, add them to the bowl with the dressing. Gently stir in the red onion, dill pickles, and fresh dill. Mix until everything is well coated.
   
   

5. Season to Taste
   Add salt and pepper to your liking. Taste and adjust lemon juice or pickle juice if you’d like more tang.
   
   

6. Chill Before Serving
   Cover and refrigerate for at least 1 hour before serving to let the flavors blend. Serve chilled and enjoy!
   
   

Optional: Garnish with extra fresh dill or a sprinkle of paprika before serving for an extra pop of color.

And that’s it—your dairy-free, vegan dill pickle potato salad is ready to serve! It’s creamy, tangy, and packed with fresh summer flavor, making it the perfect side dish for BBQs, picnics, or any warm-weather get-together.

If you give this recipe a try, let me know in the comments—what’s your favorite summer side dish? I’d love to hear