Dillyicious Potato Salad

Summer is in full swing and what better way to celebrate the weather than by having a cookout! We’ve put a twist on the classic potato salad by adding our Dillyicious kraut. The sauerkraut adds some color and crunch to America’s favorite BBQ side dish. Enjoy!

Dillyicious Potato Salad


  • 3 pounds Red Potatoes, skin left on

  • 1/4 cup Apple Cider Vinegar

  • 2 cups Dillyicious

  • 1 cup Mayonnaise (we used Avocado Oil Mayonnaise)

  • 1 Red Onion, chopped

  • 1 cup Celery, chopped

  • 2 tablespoons Dijon Mustard

  • 2 tablespoons fresh parsley, minced

  • 3/4 teaspoon sea salt

  • 1 teaspoon black pepper

  • 1 teaspoon onion powder


  1. In a large pot, cover potatoes with water and bring to a boil. After 20 minutes, check tenderness with a fork.
  2. Once potatoes are soft on the inside, drain water and let sit until they are cool enough to handle.
  3. Place potatoes on cutting board and cut potatoes in halves or quarters, depending on size.
  4. Add cut potatoes to a large mixing bowl and pour in the apple cider vinegar.
  5. Toss potatoes in vinegar and let sit for 10 minutes.
  6. Once potatoes have soaked in vinegar, gently stir in Dillyicious, mayonnaise, red onion, celery, Dijon mustard, parsley, sea salt, black pepper, and onion powder.
  7. Cover and refrigerate until ready to serve!

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