Ukrainian Potato Salad
I created this Ukrainian potato salad once for a Ukrainian heritage party organized by my in-laws. As I was researching authentic recipes, I was inspired by several ideas I found online and ended up creating this version. Everyone at the event absolutely loved it!
This potato salad would not be possible without dill. It gives this salad a special touch and brings out its delicious profile. Sometimes people tell me they are not a fan of dill. But these same people have chased me down for this recipe because they love it so much!
This Ukrainian potato salad was later featured on the menu at Fig+Farro, a plant-based restaurant in Uptown, Minneapolis. A customer once told me that “this is by far the best thing that came out of this kitchen.” I hope you enjoy this potato salad as much as I and so many others do!
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Ukrainian Potato Salad
Ingredients
- 1 lb Small Golden Potatoes
- 1 tbsp Avocado Oil
- ½ tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 oz Fresh Dill minced
- ½ cup Vegan Mayonnaise
Instructions
- Heat oven to 350 degrees.
- Cut potatoes in cubes; place them in a bowl and add avocado oil, garlic powder, salt and pepper. Mix well.
- Spread mixture on a baking sheet and bake for 25 to 30 minutes. Avoid overcooking.
- Remove from oven. Wait until the potatoes have fully cooled down, then refrigerate for 45 minutes.
- In a mixing bowl add baked potatoes, vegan mayonnaise, and fresh dill and mix well together.
- Add salt to taste and serve chilled.
Very tasty!
I’ve made this 3 times, and it’s always great. I’ve found that the longer I refrigerate it, the more I like it!