Recipe by April Viar 

Savory, crunchy, and packed with dill flavor in every bite

If you love dill, this potato salad is absolutely for you. It proves that potato salad is not just a summertime side. Roasted potatoes bring a crispy, hearty base, while a creamy dill-forward dressing ties everything together for a bold, savory dish that works year-round.

Using an air fryer keeps this recipe quick and convenient, giving the potatoes golden edges without heating up the kitchen. Finished with capers, red onion, and celery, this salad has plenty of texture and tang, making it the perfect side dish for just about any entrée.

Serve it warm right after mixing or chill it briefly for a more traditional potato salad feel. Either way, it is an easy, flavorful addition to your table.

Why You’ll Love This Recipe

• Big Dill Flavor – Dill weed and capers bring bold, savory punch.
• Crispy Meets Creamy – Roasted potatoes pair perfectly with the smooth dressing.
• Easy and Versatile – Simple ingredients and minimal prep.
• Not Just for Summer – A cozy side dish any time of year.

‘Really Dilly’ Roasted Potato Salad

---

• Author: April Viar
• Total Time: 30 minutes
• Yield: 3 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Crispy Dill Roasted Potato Salad

This crispy dill roasted potato salad features air-fried potatoes tossed in a creamy, herb-packed dill dressing with capers, red onion, and celery. A savory, plant-based side dish that’s easy to make and full of bold flavor.

---

Ingredients

Scale 1x2x3x

• 3 cups diced potatoes

• 1 tablespoon olive oil

• 1/3 cup Certified Vegan Hellmann’s Vegan Dressing and Spread

• 2 tablespoons sliced red onion

• 2 tablespoons sliced celery

• 1 teaspoon dill weed (fresh dill is even better)

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon capers with brine

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the air fryer to 400°F and set the timer for 20 minutes.

2. Add diced potatoes to a large bowl, drizzle with olive oil, and mix until lightly coated.

3. Once preheated, add potatoes to the air fryer basket in an even layer. Shake halfway through cooking, around the 10-minute mark, to ensure even crisping.

4. While the potatoes cook, add the vegan dressing, dill weed, onion powder, garlic powder, and capers to a bowl and mix well. Stir in the red onion and celery. Set aside.

5. When potatoes are done, spread them onto a sheet pan and let cool for about 10 minutes.

6. Add cooled potatoes to the dressing mixture and gently mix until evenly coated.

Notes

Let the potatoes cool slightly so the dressing does not melt.

Shake the air fryer basket halfway through for even crispiness.

Serve immediately for a warm salad or chill for 30 minutes for a classic potato salad texture.

Top with salt, red pepper flakes, and extra dill just before serving.

Nutrition info is approximate.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Air Fryer
• Cuisine: American

Nutrition

• Serving Size: 1/3 of recipe
• Calories: 260kcal
• Sugar: 3g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 3g

Do you like dill? If so, this recipe is for you! Potato salad is not just for the summer time.  

This is a savory, crunchy, roasted potato salad with a creamy dill dressing. The perfect side to any entree. So easy to make. For convenience in this recipe I used an air fryer.  

Servings: 3  

INGREDIENTS

• 3 cups diced potatoes 
• 1 tbsp olive oil
• 1/3 cup of Certified Vegan Hellmann’s Vegan Dressing and Spread
• 2 tbsp of sliced red onions
• 2 tbsp sliced celery 
• 1 tsp dill weed (fresh dill weed is even better) 
• 1/2 tsp onion powder 
• 1/2 tsp garlic powder 
• 1/2 tsp capers w/ brine 

DIRECTIONS

• Preheat your air fryer to 400F and set the time for 20 minutes. 
• Add your diced potatoes to a large bowl and pour in the olive oil. Mix until you have a thin coating on the potatoes.
• When the air fryer is preheated add your potatoes evenly to your basket. Do not forget to shake them half way through, around the 10 min mark. To get the crispy all over.
• While the potatoes are cooking. Add your Certified Vegan Hellmann’s Dressing and Spread, dill weed, onion powder, garlic powder and capers to a bowl and thoroughly mix. Then combine the red onions and celery. Set to the side. 
• When the potatoes have finished cooking, spread them out onto a sheet pan and let them cool for 10 mins.
• Once the potatoes are cooled, add them to the bowl with the dressing and mix them together till the potatoes are covered. 

NOTES 

Serve your potato salad right away or if you prefer a chilled salad set in the fridge for 30 minutes. 

When serving, I like to top my ‘Really Dilly’ roasted potato salad with salt, red pepper flakes and of course more dill. Enjoy! 🙂