For this recipe, you have the control. I intentionally left out the measurements for potato/veggie/seasoning mix, since it’s really just up to your taste buds. If you love radishes, add a bunch! If you’re not homies with parsley, skip it! These are just ideas of what I have found excites my tummy the most 🙂


  • Potatoes: Yukon/yellow/red/purple/whatever you want (2 lbs, ish)
  • Green onions, diced
  • Celery, chopped
  • Red onion, diced
  • Parsley, finely chopped
  • Radishes, chopped
  • Green bell pepper, diced
  • Fresh dill — or dried… and/or dice up some dill pickles and throw ‘em in there too!
  • Paprika and/or red chili powder
  • Fresh garlic, diced
  • Salt + pepper
  • ** I skipped the fresh dill and added a whiskey, garlic, and dill sauerkraut (Cleveland Kraut brand, found at Sprouts)

For dressing:

(These measurements are for a larger batch… just play with flavor and texture as you see fit)

  • 3 Tb olive oil
  • 1-2 Tb dijon mustard 
  • *optional: lemon juice (1/2 lemon or so)
  • * if you want it a little creamier, add 1-2 tsp of non-dairy milk or 1-2 Tb plain, canned coconut cream.


  1. Boil potatoes until soft, but not falling apart.  You can start the next steps as you wait for your taters.
  2. Chop up your veggies, herbs, and seasonings, and combine in a large bowl.
  3. In a small bowl, whisk dressing ingredients together.
  4. Drain potatoes, and rinse under cool water to help them chill out.  Let them sit for a sec so they can cool as much as possible.  You can cut them each in half to open them up to inspire a more rapid cooling-time.
  5. Cut your potatoes to whatever shape/size feels good to you, then add to the big bowl of veggies n’ such.  
  6. Stir in about half of the dressing, then put in the fridge to cool completely and get the flavors all mixed in with each other. 
  7. After about 30-45 mins (or 2 mins, if you’re in a rush — it won’t really affect the salad, it’s more for the flavor and temp), add the rest of your dressing (or however much of it you want).  Enjoy!