Lowcountry Vegan Potato Salad with Dill Olive Oil

Lowcountry Vegan Potato Salad with Dill Olive Oil

Posted by Lowcountry Olive Oil On 14th Aug 2022 In Dill Olive Oil

This simple vegan potato salad is a great addition to any picnic or afternoon gathering. 


  • 2lbs red potatoes halved
  • 1/4 cup Lowcountry Dill or Meyer Lemon Olive Oil
  • 1/2 cup chopped Vidalia onion
  • 1/4 cup apple cider vinegar
  • 4 sliced green onions
  • 2 tbsp fresh dill chopped
  • 1tsp toasted caraway (or fennel) seeds
  • Bulls Bay Sea Salt
  • Pepper (use Holy Smoke Smoked Pepper for a smoky potato salad)

Cover potatoes with cold salted water, bring to boil and cook until tender; drain and transfer to a large bowl. Heat olive oil in medium skillet over medium-high heat. Add chopped onion, season with salt and pepper. Cook, stirring frequently until soft, about 5 minutes. Remove from heat and stir in apple cider vinegar. Add to potatoes along with green onions, dill and caraway seeds. Toss, crushing potatoes slightly. Add salt and pepper to taste. Garnish with fresh lemon slices if desired.