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A pretty, festive, and delicious tri-colored potato salad with dill dressing recipe! Perfect for tailgating, holidays, or the election! www.veganosity.com


Red, white, and purple potatoes cooked to perfection in a bright and flavorful dill dressing. Easy to make and a great side dish.
Course Side Dish
Cuisine American, Vegan
Keyword dill, potato salad
Prep Time 20 minutes
Cook Time 10 minutes
Chill 50 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 475 kcal
Author Linda Meyer


  • 12 small yellow potatoes
  • 12 small red potatoes
  • 12 small purple potatoes
  • 1 tbsp extra virgin olive oil
  • 8 scallions chopped (see note)
  • ½ cup fresh dill minced, reserve a few more sprigs for garnish
  • 1/4 cup white wine vinegar
  • 2 tbsp lemon juice
  • Sea salt to taste
  • 1 tbsp course brown mustard
  • Black pepper to taste


  1. Fill two pots of water and add the yellow and red potatoes to one and the purple to the other one. (The purple potatoes must be cooked separately or they will stain their lighter-colored companions.)
  2. Wash the potatoes and if some of the potatoes are larger than the others, cut them to try to create pieces of roughly equal size.
  3. Bring the water to a boil and cook the potatoes for ten minutes or until they are just beginning to become fork tender. The fork should pierce the potatoes without a lot of pressure. Don’t overcook or they’ll mash when you toss them with the dressing.
  4. Drain the potatoes in a colander and place in a salad bowl.
  5. Wash the scallions, trim their ends and chop them, including the greens, into 1/4 inch pieces.
  6. Heat the olive oil in a medium sauce pan over medium-high heat. When the oil is hot, add the scallions and stir them for just a few moments. You are just trying to infuse the oil with flavor and slightly crisp the scallions.
  7. Add the scallions to the potatoes and gently toss to combine. Transfer the potatoes to your refrigerator to cool.

For the Dressing

  1. In a small bowl, whisk the ¼ cup white wine vinegar, 2 tbsp lemon juice, 1 tbsp mustard,1/2 cup dill, and salt to taste until completely combined.
  2. Pour the dressing over the potatoes and gently toss to coat.
  3. Adjust the seasoning of the potato salad to taste with sea salt and black pepper.
  4. Enjoy!

Recipe Notes

This recipe makes approximately 6 to 8 one cup servings. For best results, be sure to bring the potatoes and the cold water to a boil together. This will ensure that the potatoes cook evenly. If you don’t eat oil, you can skip the frying step and add fresh scallions or even omit them. Please note that this will diminish the flavor of the salad. Feel free to add as much or as little dill as you like. It’s your salad. Make up to two days before serving and store for up to three to four days covered in the refrigerator. The Nutrition Facts are an estimate only.

Nutrition Facts
Amount Per Serving
Calories 475 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 122mg5%
Potassium 2802mg80%
Carbohydrates 102g34%
Fiber 11g46%
Sugar 7g8%
Protein 12g24%
Vitamin A 490IU10%
Vitamin C 81.9mg99%
Calcium 85mg9%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.